Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Coconut Milk 1 1/2 sm Cucumbers
3/16 c Brown bean sauce (dao jiow) 1 1/2 sl Green cabbage
1/4 lb Mixed vegetables 3 Green beans
1 tb Palm sugar 1 1/2 lb Shallots
1 tb Tamarind liquid

Notes: For the mixed vegetables I use things like water chestnuts,
green beans, cauliflower etc. The original recipe had pork and shrimp
but I changed it, and it works fine.

Preparation: Slice the shallots lengthways. Use brown sugar if palm
sugar isn;t available. Peel and slice the cucumbers diagonally into
thick ovals trim the green beans cut the cabbage into two inch wedges.

1. In a small, heavy bottomed saucepan, bring the coconut milk to a
gentle
simmer over a low heat. Cook, stirring gently,until the coconut
milk is fragent and it's oil glistens on the surface (about 6-8
mins)

2. While it simmers, combine the bean sauce and half of the shallots
in
a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well.
Add all the vegetables except the cucumbers, cabbage,green beans
and
the remaining shallots. Cook for five minutes

4. Add the sugar and simmer until the shallots wilt and the sugar
melts, 1
to 2 minutes. Add the tamarind and taste the sauce, which should
be a
balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate,
garnished
with the cucumbers, cabbage wedges and green beans. Serve warm or
at
room temperature.

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