RECIPES OF MALAYSIA

Ingredients

2 cups

1 1/2 cups

1 1/2 cups

1 cup

1 cup

4

1 1/2 cups

2 cups

1/2 cup

2

2-3 sprigs

Cabbage (cut into 1 inch pieces)

French (or green beans) (cut diagonally into 1 inch lengths)

Vegetable oil

Bay leaves (optional)

Fresh cilantro (for garnishing)

To be ground or blended

1/2 tbsp

2 stalks

2 medium

4 cloves

1 inch

2 tsp

1 tsp

1 tsp

1 tsp

20

Lemongrass (thinly sliced)

Onions

Garlic

Fresh ginger (sliced)

Belacan (also spelt belachan or blacan)

Turmeric powder

Coriander seeds

Cumin seeds

Dried shrimp (or dried anchovies) (soaked in boiling hot water to soften)

1. Using a mortar and pestle or blender, grind softened dried shrimp or anchovies, chili paste, lemongrass, onions, garlic, ginger, turmeric, cumin and belacan
2. In a stockpot, heat vegetable oil, sauté ground paste 5-8 minutes
3. Combine 2 cups or more, water with 1½ cups of coconut milk (for thin coconut milk), add to pot
4. Add bay leaves and fresh sliced chilies (optional)
5. Bring to a slow boil, add all the vegetables
6. Simmer gently till  vegetables are tender, but not overcooked or mushy
7. Garnish with chopped cilantro, serve as a starter soup, or as a main course with steamed rice or lontong (a traditional Malay rice roll)