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 its 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.

05/27