Sayur Kari - spicy curried vegetables
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Sayur Kari
spicy curried vegetables
Bahan-bahan:
ingredients:
225 gr white/green cabbage
225 gr kouseband (long green beans)
1 small eggplant
1 small carrot
2 potatoes
1/2 tsp ketumbar (coriander)
1 cm laos (galangal)
1/2 tsp jinten (cumin)
3 cm kunyit (curcuma)
500 ml coconut milk
salt to taste
1 tbsp oil
Cara membuat:
preperation/method:
Slice the cabbage fine, tke kouseband, the potatoes, the eggplant and the carrot into pieces. Pound or grind the kunyit, the laos, the jinten and the kertumbar fine into a paste. Heat in a wok the oil and fry the paste for 2 minutes. Add the carrot and the potatoes with half of the coconut milk. Then add the salt and let it cook slowly for 10 minutes. Add the remaining vegetabels and let it simmer slowly until the vegetables are cooked. 
spicy curried vegetables
Bahan-bahan:
ingredients:
225 gr white/green cabbage
225 gr kouseband (long green beans)
1 small eggplant
1 small carrot
2 potatoes
1/2 tsp ketumbar (coriander)
1 cm laos (galangal)
1/2 tsp jinten (cumin)
3 cm kunyit (curcuma)
500 ml coconut milk
salt to taste
1 tbsp oil
Cara membuat:
preperation/method:
Slice the cabbage fine, tke kouseband, the potatoes, the eggplant and the carrot into pieces. Pound or grind the kunyit, the laos, the jinten and the kertumbar fine into a paste. Heat in a wok the oil and fry the paste for 2 minutes. Add the carrot and the potatoes with half of the coconut milk. Then add the salt and let it cook slowly for 10 minutes. Add the remaining vegetabels and let it simmer slowly until the vegetables are cooked.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
