Mixed Vegetables with Coconut Milk Recipe
(Simplified Sayur Loday)
  Singapore Recipes

Ingredients

200 g/1/2 lb
4
4
12
1
2
12
1
1 
4
10
1 tsp
1/2

1 tsp
1 tbsp
5 tbsp

small prawns, peeled
cabbage leaves, cut into small pieces
slices bamboo shoots or turnip, cut into small pieces
French beans, sliced
carrot, cut into strips
small aubergine or eggplants, diced & soaked in salt water
long beans, cut into small pieces
green pepper, cut into strips
paprika, cut into strips
cloves garlic, sliced
shallots (bawang merah), sliced
chilies powder with water added to make paste
coconut, grated, add 675ml (24 oz) water, squeezed
for milk, discard pulp
salt
sugar
oil

Method:

1. Heat a frying pan until hot, add in 5 tbsp oil and stir-fry the shallots and garlic. Add the chilies paste and fry for a few seconds. Add the sliced green pepper, paprika, and then the prawns, and stir-fry for a few seconds before adding a ladle spoon (5 tbsp) of coconut milk. Add in the 1 tbsp sugar and 1 tsp salt, simmer for a minute, and then add the eggplant. Add the remaining vegetables, stir well, and then add the remaining coconut milk. Continue stirring, bring to boil and simmer for 5 more minutes.

Note : 10 tbsp evaporated milk may be used instead of coconut milk.