LONE DAO JIOW (DAO JIOW COCONUT SAUCE WITH FR

      Title: LONE DAO JIOW (DAO JIOW COCONUT SAUCE WITH FR
  Categories: Other sauce
       Yield: 2 Servings
  
     1/2 c  Coconut Milk
     1/8 c  Brown bean sauce (dao jiow)
     1/4 lb Mixed vegetables
       1 tb Palm sugar
       1 tb Tamarind liquid
   1 1/2 sm Cucumbers
   1 1/2 sl Green cabbage
       3    Green beans
   1 1/2 lb Shallots
  
   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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