John Myers
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Setangi Colorful Stir-fry Vegetables
The perfect setangi colorful stir-fry vegetables recipe with a picture and simple step-by-step instructions.
For the broth:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 6 Kemiri nuts, alternatively macadamia nuts
- 2 tbsp Sunflower oil
- 200 g Coconut water, (Asian shop, drinks)
- 8 g Vegetable or chicken broth, Kraft bouillon
- 6 medium-sized Tomatoes, red, fully ripe
- 2 small Chillies, green, fresh or frozen
- 20 g Ginger, fresh or frozen
- 10 g Lemongrass, fresh or frozen
- 1 Msp Black pepper from the mill
- 1 Msp Nutmeg, freshly grated
- 1 Msp Cardamom powder
- 1 tbsp Sugar, white, fine
- 3 tbsp Tomato paste, (from the can)
For the vegetables:
- 2 medium-sized Potatoes, waxy
- 1 medium-sized Carrot
- 2 Hot peppers, red, long, mild
- 2 small Eggplant, round, purple
- 2 small Eggplant, round, green
- 8 Runner beans, green
To garnish:
- Celery leaves, fresh
- Flowers and leaves
Preparations:
- Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Read out the kemiri nuts, i.e. discard old, rancid and moldy ones. Split the good nuts lengthways and halve the halves lengthways and crossways.
- Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods.
Roast:
- Heat the sunflower oil in a pan and roast the kemiri nuts until the tips start to brown. Add the onion and garlic pieces and roast until the onions are translucent. Deglaze with the coconut water and dissolve the chicken stock in it. Add the prepared ingredients from tomatoes to lemongrass and simmer with the lid on for 15 minutes.
The vegetable:
- In the meantime, clean the vegetables and chop them up to size.
Puree:
- Remove the broth from the heat and let it cool down a bit. Put together with the remaining ingredients in a blender and purée finely for 1 minute on the highest setting. Return to the pan. Season to taste with salt and pepper.
Simmer:
- Add the potato pieces and simmer with the lid on for 10 minutes, then add the carrot and pepper pieces and simmer again for 10 minutes with the lid on. Finally mix in the aubergine and bean pieces and simmer for 3 minutes with the lid on.
Serve and enjoy:
- Serve as a side dish (for 4 people) with a main meal or serve with a warm baguette as a main meal (for 2 people). Good Appetite!
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