Name: Olah olah
Yield: Serves 4-6
Cuisine: Indonesian
Ingredients: 3 tablespoons soy sauce; 4 tablespoons oyster sauce; 3 lime leaves; 1 teaspoon shrimp paste, toasted (optional); 1 lemongrass stick, trimmed and bruised; 40 g (1½ oz) candlenuts or blanched almonds; 2 cm (¾ inch) turmeric, peeled, or ½ teaspoon ground turmeric; 400 ml (14 fl oz) coconut milk; 3 carrots, sliced on the diagonal into discs; ½ Chinese napa cabbage, cut into chunks; 1 aubergine (eggplant), cut into small wedges; 80 g (3 oz) galangal, skin scrubbed, roughly chopped; 2 tablespoons oil; 10 garlic cloves, peeled; 10 small red Asian shallots, peeled; 200 g (7 oz) large red chillies, halved and seeded; 2 bok choy, leaves separated; 450 g (1 lb) fine green beans, cut into thirds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

Our visiting friends so loved this vegetable curry they declared it reason alone for a book on Indonesian food. The veggies are stir-fried, keeping them crisp and vibrant, but the sauce is luscious and rich - the perfect counterpoint. As you make the bumbu spice paste your eyes might widen at the quantities, but these are meant to be big flavours and it works.

Ingredients

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Ingredients

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