Evolution August - Sajor Curry of Terrong & Sambal Goreng of shrimps with petebeans

This month the evolution recipe comes from Wampe in Zutphen Holland:

"Here's my contribution to the food evolution...It's indonesian, I hope people will like it.

1) Sajor Curry of Terrong (aubergine) (Cooking time 30 min - 4 pers.)
Ingr.:
- 6 small or 2 large aubergine
- 6 potatoes (in small pieces)
- beef stock (1/4 liter)
- Coconut milk (100 ml)
- 1 piece of lemongrass
- 2 limeleaves

Grind the following spices together:
- Grind 10 small onions / 3 large ones
- + 3 garlic + Terassi Powder (1 teaspoon)
- Brown sugar (Tsp), Tamarind (Tsp)
- Piece of Ginger, Kurkuma/Koenjit (Tsp)
- Coriander seeds (2 Tsp)
- Cumin (1 Tsp) + Salt

Peel potatoes & cut in pieces, boil for 10 min. in beefstock + ground lemongrass + limeleaves
Put on the water for the rice
In a wok fry the ground spices, till oil separates. Add this mixture to the stock + potatoes
Meanwhile, peal the aubergine (not necessary is optional) & slice in small pieces. Add to stock mixture.
Add coconut milk and cook till aubergine is ready (never put lid on pan when coconut is added)
After this you start with the next dish.

2) Sambal Goreng of shrimps with petebeans (4 pers.)
Ingr:
- 400 gr. Prawns medium sized
- 2 or 3 red chili's
- 1 slice galingale
- Tamarind juise (concentrated) (1/2 Tsp)
- Same amound of Terassi/Trassi (Shrimp paste)
- Concentrated coconut milk (100 ml)
- about 15 petebeans
- 6 small onions

Grind & mix all the spices together (except the Petebeans), add bit of brown sugar
Heat some oil in wok, fry mixture till oil separates (about 8 min.)
Add Coconut milk + prawns. Add bit of water
Cut Petebeans in pieces and add in mixture
Let the sauce thicken & stir every now and than
The sauce is ready when it is reddish

I hope people will like this. Some ingredients will be hard to get hold of in England, but there are still a lot you can use for the next month."