Description Edit

  • Serves 4

Ingredients Edit

Directions Edit

  1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, sauce and sugar in a blender or food processor and process until well blended.
  2. Add the coconut milk and process again until thoroughly mixed.
  3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.
  4. Continue to cook gently for about 10 minutes until thickened.
  5. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften.
  6. If using banana leaves, cut into pieces about 20 cm/8-inches square.
  7. Place the in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.
  8. Set the remaining sauce aside.
  9. Place ⅛th of the mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.
  10. Steam the parcels for 1 hour.
  11. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
  12. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening.
  13. Serve immediately with rice.
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