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Ingredients: • 3 candlenuts or macadamia nuts • ½ in (1cm) fresh galangal (laos), peeled and sliced • 2 red finger-length chilies, deseeded • 5 shallots, peeled • 3 cloves garlic, peeled • 1 tablespoon oil • 1 cup (120 g) dried shrimp, soaked for 15 minutes, then drained and ground coarsely in a mortar or blender • 1 teaspoon dark brown sugar • 1 cup (250 mL) thick coconut milk • 1 salam leaf • ¼ teaspoon salt • 250 g cabbage or zucchini, peeled and sliced Preparations: • Grind the candlenuts, galangal, chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning • Heat the oil in a wok over medium high heat and stir-fry the ground mixture until fragrant, 2 to 3 minutes. Add the dried shrimp and sugar, and continue to stir-fry for 2 more minutes • Add the coconut milk and salam leaf, mix well and season with the salt. Bring the mixture almost to a boil, then reduce the heat, add the cabbage or zucchini and simmer, stirring from time to time until just tender, about 15 minutes Makes 2 ½ cups Preparation time: 30 mins Cooking time: 25 mins
Periplus
