TIMUN MESANTEN ( Cucumber with Coconut Sauce
)
The bland
flavour of cucumbers can be enhanced when prepared with coconut milk
and spicy sea- sonings. #
2
tablespoons oil
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
2 large red chillies, seeded and sliced
1/2 teaspoon dried shrimp paste
2 caps coconut milk
2 medium-sized cucumbers, peeled, seeded and sliced
1 teaspoon salt
1/4 teaspoon black peppercorns, crushed fried shallots to garnish
Heat oil
in heavy saucepan. Add shallots, garlic and chillies and saute for 2
minutes over low heat. Mix in shrimp paste and saute for another minute.
Pour in coconut milk and bring to the boil. Reduce heat and simmer for
5 minutes. Add cucumbers and bring to a boil. Reduce heat and simmer
until cucumbers are cooked and sauce thickens. Season to taste with
salt and pepper. Garnish with frip.d shallots.
BUAH
KACANG MEKUAH ( Long Beans )
This soupy
vegetable dish has plenty of savoury liquid, which can be spooned over
rice. ##
2
caps chicken stock
1/2 cup basic spice paste
1 stalk lemon grass, braised
3 salam leaves
600 g (1 1/4 lb) long beans, cut in 2.5 era (1 in) pieces
salt and pepper to taste
fried shallots to garnish
Heat chicken
stock in saucepan. Add spice paste, lemon grass and salam leaves and
simmer for 5 min- utes. Add beans and bring to the boil. Reduce heat
and simmer until beans are cooked. Season to taste with salt and pepper.
Garnish with fried shallots.
Helpful
hints : Any type of green bean can be used.
