Sayur Lodeh

Description
A popular Indonesian and Malaysian side dish made with a variety of vegetables simmered in a milk coconut milk curry.
 * Makes 4 to 6 servings

Ingredients

 * 3 tablespoons oil
 * 2 – 3 cloves garlic, minced
 * 2 teaspoons galangal or fresh ginger, minced
 * 1 – 3 chile peppers, sliced into rounds
 * 1 piece lemongrass, white part of stalk only, minced
 * 1 teaspoon ground coriander
 * ½ teaspoon ground turmeric
 * 2 cups coconut milk
 * 1 potato, peeled and diced
 * 1 carrot, peeled and sliced into rounds
 * 1 cup green beans, trimmed
 * 1 onion, thinly sliced
 * 1 cup napa cabbage, chopped
 * 2 – 3 scallions, chopped into 1-inch pieces
 * salt and pepper to taste

Directions

 * 1) Heat the oil in a large saucepan or wok over medium flame.
 * 2) Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
 * 3) Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil.
 * 4) Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
 * 5) Remove cover and stir in the add cabbage, scallions, salt and pepper.
 * 6) Simmer until the cabbage is just tender, about 3-4 minutes.
 * 7) Adjust seasoning and serve with rice.

Variations

 * You can substitute other vegetables if you like. Just add the sturdier, longer-cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over- or under-cooking.
 * Add some cubed tofu, tempeh or some shrimp with the cabbage and scallions if you like.