Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetables)
Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 1 tb Tamarind liquid
- 1 tb Palm sugar
- 1 1/2 sl Green cabbage
- Chestnuts
- Shrimp
- 3/16 c Brown bean sauce (dao jiow)
- 1 1/2 sm Cucumbers
- Pork
- 1/4 lb Mixed vegetables
- 1/2 c Coconut Milk
- 3 Green beans
- Cut
- Water
- 1 1/2 lb Shallots
Possible health benefits
General information, not medical advice.
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Shrimp
High in phosphorus · 214 mg per 100 g, 31% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in protein · 20 g per 100 g, 95% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of omega-3 fatty acids (EPA and DHA) · 61 mg per 100 g, at least 40 mg per 100 g and per 100 kcal
- EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Crustaceans, shrimp, raw”, USDA FoodData Central.
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Cucumber
Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of protein · 0.7 g per 100 g, 17% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.
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Pork
Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims
- Zinc contributes to normal cognitive function.
- Zinc contributes to normal fertility and reproduction.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to normal metabolism of fatty acids.
- Zinc contributes to normal metabolism of vitamin A.
- Zinc contributes to normal protein synthesis.
- Zinc contributes to the maintenance of normal bones.
- Zinc contributes to the maintenance of normal hair.
- Zinc contributes to the maintenance of normal nails.
- Zinc contributes to the maintenance of normal skin.
- Zinc contributes to the maintenance of normal testosterone levels in the blood.
- Zinc contributes to the maintenance of normal vision.
- Zinc contributes to the normal function of the immune system.
- Zinc contributes to the protection of cells from oxidative stress.
- Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- For the mixed veg I use things like water chestnuts, green beans, cauliflower etc 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 inc 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.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Mortar and pestle
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon