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1 tbsp peanut oil
1 onion, sliced
2 cloves garlic, crushed
1 tsp terasi, crushed
2 candle nuts, crushed
1 cup coconut milk
1 cup chicken stock
1 tsp sambal ulek
1 stalk lemongrass, bruised
1 piece broccoli, cut into florets
1/4 cauliflower, cut into florets
1 large zucchini, halved and sliced
150g green beans, diced |
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Method :
Heat oil in a large saucepan. Add onion and cook for 2-3 minutes or until
soft. Add garlic, terasi and candle nuts and cook for 1 minute. Add
coconut milk, chicken stock, sambal ulek and lemongrass. Bring to the
boil. Add broccoli and cauliflower and simmer, covered, for 4 minutes. Add
zucchini and beans and continue to cook for 3-4 minutes or until
vegetables are just tender. Remove lemongrass and serve.
Serves 4
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