Cooked Vegetables with Coconut

Vegetarian Brunei Recipe: Cooked Vegetables with Coconut

Region / culture: Brunei | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cooked Vegetables with Coconut is a delicious and nutritious dish that combines a variety of fresh vegetables with a flavorful coconut sauce. This dish is perfect for a light and healthy meal or as a side dish to complement your favorite main course.

History

This recipe has its origins in traditional Indonesian cuisine, where coconut is a staple ingredient in many dishes. The combination of fresh vegetables and coconut creates a unique and flavorful dish that is both satisfying and nutritious.

Ingredients

8 oz (227 g) of fresh green beans
8 oz (227 g) of bean sprouts
4 carrots
1 can of bamboo shoots
0.5 small cabbage
1 cup of fresh grated coconut
1 small onion, finely chopped
0.5 tsp of chili sauce (sambal ulek)
1 tsp of salt
2 tbsp of lime juice

How to prepare

Wash the bean sprouts, removing any brown tails. Pour boiling water over the bean sprouts, then rinse them under cold water. Drain well.
String the beans and cut them diagonally or into bite-sized lengths. Cook them in lightly salted water until just tender. The beans should still be crisp to the bite.
Scrub the carrot and cut it into thin strips. Cook until tender, then drain well.
Slice the cabbage and discard the center stem. Blanch it in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut the bamboo shoots into strips of the same size as the beans.
Place the fresh grated coconut into a bowl. Add onion, chili sauce, salt, lime juice, and the shrimp paste which has been grilled for a few minutes or heated in a dry frying pan. Mix thoroughly together.
Sprinkle this grated coconut mixture over the vegetables, reserving some to garnish the dish when served.
Put the vegetables in a steamer and steam for 5–8 minutes.
Transfer the steamed vegetables to a serving dish or platter and sprinkle with the reserved grated coconut mixture. Use as an accompaniment to a meal or as a salad by itself.

Variations

You can customize this recipe by adding your favorite vegetables, such as bell peppers, broccoli, or snow peas. You can also adjust the seasonings to suit your taste preferences, such as adding more chili sauce for a spicier dish.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are just tender, as overcooking can result in a mushy texture.

- You can customize this recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste preferences.

- For a spicier dish, you can increase the amount of chili sauce or add additional spices such as ginger or garlic.

Serving Suggestions

This dish can be served as a side dish with grilled chicken or fish, or as a main course with steamed rice or quinoa. It is also delicious on its own as a light and healthy salad.

Cooking Techniques

The key cooking technique for this recipe is steaming the vegetables to preserve their nutrients and flavors. Steaming is a healthy cooking method that helps retain the natural colors and textures of the vegetables.

Ingredient Substitutions

If you don't have fresh coconut, you can use unsweetened shredded coconut or coconut milk as a substitute. You can also use frozen vegetables instead of fresh, if desired.

Make Ahead Tips

You can prepare the coconut sauce and chop the vegetables ahead of time to save time on the day of cooking. Simply store the sauce in an airtight container in the refrigerator and chop the vegetables and store them in separate containers until ready to cook.

Presentation Ideas

To make this dish more visually appealing, you can garnish it with fresh herbs, such as cilantro or mint, or sprinkle with toasted coconut flakes. You can also serve it in a decorative serving dish or platter for a more elegant presentation.

Pairing Recommendations

This dish pairs well with a variety of proteins, such as grilled chicken, shrimp, or tofu. It also pairs well with steamed rice, quinoa, or noodles for a more filling meal.

Storage and Reheating Instructions

Leftover Cooked Vegetables with Coconut can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Cooked Vegetables with Coconut contains approximately 200 calories. This makes it a light and satisfying dish that is perfect for a healthy meal or snack.

Carbohydrates

This dish is a good source of carbohydrates, with approximately 20 grams per serving. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

The coconut in this dish provides healthy fats, with approximately 10 grams per serving. These fats are essential for brain health, hormone production, and overall cellular function.

Proteins

This dish contains a moderate amount of protein, with approximately 5 grams per serving. Protein is important for muscle growth and repair, as well as overall health and well-being.

Vitamins and minerals

Cooked Vegetables with Coconut is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium. These nutrients are essential for immune function, vision health, and overall well-being.

Alergens

This recipe contains coconut, which is a common allergen for some individuals. If you have a coconut allergy, be sure to substitute with a different ingredient or omit it from the recipe.

Summary

Overall, Cooked Vegetables with Coconut is a nutritious and delicious dish that is rich in vitamins, minerals, and healthy fats. It is a great option for a light and satisfying meal that is perfect for any occasion.

Summary

Cooked Vegetables with Coconut is a delicious and nutritious dish that is perfect for a light and healthy meal or as a side dish to complement your favorite main course. With a variety of fresh vegetables and a flavorful coconut sauce, this dish is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Cooked Vegetables with Coconut. It was many years ago, when I was just a young girl living in the countryside with my family. We had a small vegetable garden in which we grew all sorts of fruits and vegetables. It was a simple life, but a happy one.

One day, while I was out in the garden picking some fresh vegetables for dinner, I happened to come across a group of women who were cooking together. They were all busy chopping vegetables, grinding spices, and chatting away happily. Intrigued, I approached them and asked what they were making. One of the women smiled and told me they were making a dish called Cooked Vegetables with Coconut.

I watched in awe as they cooked the vegetables in a fragrant coconut sauce, adding spices and seasoning to create a delicious aroma that filled the air. The women kindly offered me a taste, and from the first bite, I was hooked. The combination of the tender vegetables, creamy coconut, and flavorful spices was unlike anything I had ever tasted before.

I begged the women to teach me how to make the dish, and they graciously agreed. They showed me each step, from preparing the vegetables to cooking them in the coconut sauce. I eagerly took notes, determined to recreate the dish for my own family.

Over the years, I continued to make Cooked Vegetables with Coconut for my loved ones, tweaking the recipe to suit our tastes. I added more spices, experimented with different vegetables, and even made my own coconut milk from scratch. Each time I made the dish, it brought back memories of that fateful day in the garden and the kind women who had shared their recipe with me.

As I grew older, I learned more about the origins of the dish. I discovered that Cooked Vegetables with Coconut is a traditional recipe from the southern region of India, where coconut is a staple ingredient in many dishes. The dish is not only delicious but also nutritious, as it is packed with vitamins, minerals, and fiber.

I shared the recipe with friends and family, who all raved about its exotic flavors and comforting warmth. My grandchildren, in particular, loved when I made Cooked Vegetables with Coconut for them. They would eagerly gather around the table, waiting for me to serve up heaping bowls of the dish alongside steaming rice.

As the years passed, I continued to make Cooked Vegetables with Coconut, passing down the recipe to future generations. It became a beloved family tradition, a dish that brought us together and reminded us of our roots. I was proud to have learned the recipe from those kind women in the garden, and I cherished the memories of that day whenever I cooked the dish.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but smile as I prepare Cooked Vegetables with Coconut for my family once again. The recipe may have come from a chance encounter in a vegetable garden, but it has become a cherished part of our family history, a reminder of the power of food to bring people together and create lasting memories. And for that, I am truly grateful.