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From Coconut Recipes From Around The World 1338.
Source and licence
From Coconut Recipes From Around The World 1338, printed page 215, digitised by the Internet Archive: https://archive.org/details/CoconutRecipesFromAroundTheWorld1338
Read the original http://creativecommons.org/licenses/by-nc-nd/4.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup bamboo shoots
- 1 cup carrot
- 1 cup string beans
- 6 onions
- 5 garlic
- 114 tsp salt
- 1 tsp sugar
Method
- 1 cup bamboo shoots, sliced into thin strips 6 onions, chopped 5 garlic, crushed 5 red long chillies Cooking oil 114 tsp salt 1 tsp sugar 14 cup vinegar 1 cup carrot, sliced into thin strips 1 cup string beans, sliced into thin strips 2-cm lemongrass, crushed 2 cups coconut milk 1.
- Boil bamboo shoots and set aside.
- 2.
- Using mortar and pestle, pound onions, garlic and chillies.
- 3.
- Heat oil in pan and fry pounded ingredients and salt until a savoury aroma is released.
- Add sugar and vinegar;
- adjust according to taste.
- 4.
- Add carrot, string beans, bamboo shoots and lemongrass.
- Simmer.
- 5.
- Add coconut milk and stir.