Friday, August 13, 2010

Nyonya Vegetable Curry

This is a simple dish to cook with a little effort on preparation. I made a huge pot of this, and it was my lunch and dinner for many days.


2 brinjals, cut into 4 cm lengths, then into 6 pieces again
1/2 head of cabbage, cut into 4 cm squares
A bunch of long beans, cut into 4 cm lengths
1/2 head of cauliflower, cut into florets
2 red pepper, cut into wedges
A whole lot of bean curd pockets (tau foo pok), cut into halves

For the curry stock:
2 packets of coconut milk
250 ml of full cream milk
1 chicken stock cube

To be pounded:
3 stalks of lemongrass
2 cm galangal
1" fresh tumeric
8 shallots
6 garlic
3 pieces candlenuts
2 tbsp shrimp granules
3 tbsp chilli paste (recipe to follow)
1 piece clove
2 tbsp curry power, mixed with 3 tbsp water
Salt and sugar to taste
4 tbsp vegetable oil

For the chilli paste:
A handful of dried chillies, soaked in hot water for 10 minutes, after which, the water is drained off, and the chillies are pounded till they become paste-like


1. Heat oil in a pot. Fry the pounded ingredients until they simmer in the oil, and become fragrant.

2. Add in the clove and curry powder. Stir a little.

3. Add milk, coconut milk and chicken cube, and bring to a boil.

4. Add in the vegetables and boil for about 20 minutes, or until the cabbage and brinjals are soft. Simmer over medium-low heat.

5. Just as the vegetables are about done, add in the beancurd pockets. Let simmer for another 5 minutes.

6. Season appropriately with salt and sugar.

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