Ingredients:
 | ¼ cup thin-sliced fresh semihot
chilies |
| ¼ cup thin-sliced onion |
| 1 clove garlic, sliced thin |
| 2 tablespoons peanut or corn oil |
| 1 salam leaf |
| 1 piece of laos |
| ¼ cup dried shrimp, cooked in ½
cup water for ten minutes |
| ½ teaspoon salt |
| 1 teaspoon sugar |
| 1 cup coconut milk |
| 1 pound zucchini squash, cut into
1-inch cubes |
|
Instructions:
| Heat oil in a wok over
medium high heat. |
| Stir fry the chili,
onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its
water and all the other ingredients. Cook for about ten minutes, or until the flavors are
distributed and the squash has softened. |
| This dish is better
eaten with Lontong (Rice Rolls) or plain rice. |
Makes 6 servings, with other
dishes. |
