Recipes - Malaysian & Singaporean

Mixed Vegetable Curry


A fragrant curry that is irresistible when served with steamed rice. This recipe can be tweaked for those less tolerant of spiciness or to include your favourite vegetables.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Spice Paste A

20g dried chillies (adjust according to desired spiciness)
3 fresh chillies
½ inch fresh turmeric
100g shallots
1 tbsp belachan (shrimp paste)

Spice Mix B

1½ tbsp coriander powder
1 tsp white pepper

Other Ingredients

90ml coconut cream
270ml water
6 tbsp cooking oil
1 eggplant (cut into 3cm cubes)
200g cabbage (cut into 3cm cubes)
10 long beans (cut into 3cm pieces)
10 french beans (cut into 3cm pieces)
1 green chilli (cut into 1 inch pieces)
100g taupok (deep fried firm tofu, cut into half)
1-3 tsp salt (according to taste)
6 prawns (deshelled and cubed)




Steps:
  1. Grind spice paste A ingredients together. Add in water to ⅓ of the height of the paste.
  2. Add spice mix B ingredients in and mix well with a spoon. Adding powder to the wet paste will help to dry it out.
  3. Mix 20ml coconut cream with 270ml water to make light coconut milk. Set aside 70ml of coconut cream.
  4. Heat the cooking oil and saute the spice paste, add more oil to the paste so it does not bubble. Big bubbles will start to appear as the moisture evaporates. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
  5. When the bubbles become smaller, add in all the vegetables, tofu and the remaining 70ml of light coconut milk. Bring this to a boil and add prawns. Boil for about 2 mins and serve hot.

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Mixed Vegetable Curry

Mixed Vegetable Curry

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A fragrant curry that is irresistible when served with steamed rice. This recipe can be tweaked for those less tolerant of spiciness or to include your favourite vegetables.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Spice Paste A

20g dried chillies (adjust according to desired spiciness)
3 fresh chillies
½ inch fresh turmeric
100g shallots
1 tbsp belachan (shrimp paste)

Spice Mix B

1½ tbsp coriander powder
1 tsp white pepper

Other Ingredients

90ml coconut cream
270ml water
6 tbsp cooking oil
1 eggplant (cut into 3cm cubes)
200g cabbage (cut into 3cm cubes)
10 long beans (cut into 3cm pieces)
10 french beans (cut into 3cm pieces)
1 green chilli (cut into 1 inch pieces)
100g taupok (deep fried firm tofu, cut into half)
1-3 tsp salt (according to taste)
6 prawns (deshelled and cubed)

Instructions
  1. Grind spice paste A ingredients together. Add in water to ⅓ of the height of the paste.
  2. Add spice mix B ingredients in and mix well with a spoon. Adding powder to the wet paste will help to dry it out.
  3. Mix 20ml coconut cream with 270ml water to make light coconut milk. Set aside 70ml of coconut cream.
  4. Heat the cooking oil and saute the spice paste, add more oil to the paste so it does not bubble. Big bubbles will start to appear as the moisture evaporates. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
  5. When the bubbles become smaller, add in all the vegetables, tofu and the remaining 70ml of light coconut milk. Bring this to a boil and add prawns. Boil for about 2 mins and serve hot.

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