Sayur Lodeh with rice

Heat the oil in a large saucepan/wok. Add the garlic, galangal or ginger, chillies, lemon-grass, coriander and turmeric and stir-fry for 2 to 3 minutes. Add coconut milk and all cubed vegetables (potatoes, carrots, green beans, onions) and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through (approxi-mately 10 minutes). Stir in the sliced cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender. Season it with spices to taste and serve with rice.

Blend the chopped onions, garlic, chillies/Sambal Ulek to a smooth puree. Stir in the laos powder and lemongrass/ lemon rind into the mixture. Heat the oil in a large pan. Add the spice mixture and stir-fry for 3 minutes. Add the liver strips and fry for a further 3 min-utes. Stir in the sugar and coconut milk and bring to the boil. Reduce the heat to low and simmer the mixture for 5 minutes or until the liver is cooked through.