Ingredients:

3 candlenut or macadamia nuts

½ in (1 cm) fresh galangal (laos), peeled and sliced

2 red finger-length chilies, deseeded

5 shallots, peeled

3 cloves garlic, peeled

1 tablespoon oil

1 cup (120 g) dried shrimp, soaked for 15 minutes, then drained and ground coarsely in amortar or blender

1 teaspoon dark brown sugar

1 cup (250 ml) thick coconut milk

1 salam leaf

¼ teaspoon salt

8 oz (250 g) cabbage or zucchini, peeled and sliced

Method:

1. Grind te candlenuts, galangal, chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning
2. Heat the oil in work over medium high heat and stir-fry the ground mixture until fragrant, 2 to 3 minutes. Add the dried shrimp and sugar, and continue to stir-fry for 2 more minutes.
3. Add the coconut milk and salam leaf, mix well and sesason with the salt. Bring the mixture almost to a boil, the reduce the heat, add the cabbage or zucchini and simmer, stirring from time to time until just tender, abou 15 minutes

source: authentic food recipes from Indonesia, Heinz von Helzen

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