Sayur Lodeh (Mixed Vegetable Stew)

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Serves: 3-4

Ingredients

1 long Asian eggplant (about 300g/10 oz) (I used the big ones as it was out of season when I made this)
12-15 green beans, tops and tails trimmed
2 small carrots
¼ head cabbage, sliced
5 tablespoons oil
2 cups (500 ml) thin coconut milk
¾ cup (190 ml) water
1 teaspoon salt
1 teaspoon sugar

Spice Paste

6 candlenuts or macadamia nuts
8-10 Asian shallots
2 teaspoons dried prawn paste (belachan), dry-roasted
1 teaspoon dried prawns, soaked until soft
1 thumb-sized piece fresh turmeric root
3 cloves garlic
4-6 red finger-length chillies

Instructions

Halve the eggplant lengthwise and slice into segments about 12 mm (1/2 in) thick. Slice the beans diagonally in half, slice carrots into 4 cm (1½ in) sticks and the cabbage into wide strips.
Grind all the Spice Paste ingredients together until fine. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 4-5 minutes. Add the coconut milk and water and bring to a boil. Add all the vegetables and simmer for 10 minutes.
Add the salt and sugar and simmer for 5 more minutes or until the vegetables are tender. Serve hot.

From angsarap.net