Thursday, April 29, 2010
Dr. Lee on Coconuts
1 can of thick coconut milk
1 dozen of large shrimp with the head on, unpeeled
2 bitter melon, cleaned and sliced into bite-size pieces
4 oriental eggplant sliced into bite-size pieces
1 yellow squash about 2 to 3 pounds in weight, peeled and sliced into bite-size pieces
4 cloves of garlic, minced
1 onion, minced
1 ginger root, minced
1 teaspoonful of peppercorn
salt to taste
Heat 1 tablespoonful of canola oil, add the ginger and garlic until it turns golden brown. Add the onion and saute the shrimp for a few minutes, remove from sauce pan and set aside.
Using the same saucepan or wok, boil 1 can of chicken broth and cook the eggplant, bitter melon, and squash until it is almost done. Add the peppercorn, coconut milk and shrimp and allow to simmer until the vegetables are well done. Add salt to taste. For a spicy dish, add red chili pepper according to your taste and desire.
Serve with freshly cooked jasmine rice.