Recipe Ingredient
- 200g pumpkin, skinned and cubed
- 1 brinjal, cut into wedges
- 75g cauliflower, cut into florets
- ½ piece tempeh, cubed
- 1 piece soft beancurd, cubed
- 5 pieces puffed tofu (taupok), halved
- 5 pieces fresh shitake mushrooms, halved
- 300ml water
- 300ml fresh UHT milk
- 3-4 Tbsp oil
- Ground ingredients (A)
- 5 shallots
- 2 cloves garlic
- 2 slices ginger
- 1 slice galangal
- 5 red chillies
- Spice mixture (B)
- 2 Tbsp fish curry powder
- ¼ tsp ground turmeric
- ¼ tsp pepper
- ¼ tsp belacan stock granules
- Ingredients (C)
- 2 stalks lemon grass, smashed
- 2 sprigs curry leaves
- 1 green chilli, seeded and sliced
- Seasoning
- 1-1½ tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tsp chicken stock granules
Instructions
- Deep-fry soft beancurd until golden. Dish out and drain on kitchen paper towels.
- Heat oil in a big claypot and sauté ground ingredients (A) and spice mixture (B) until fragrant. Add ingredients (C), and continue to sauté until oil rises. Add pumpkin and brinjal and stir-fry well for 1-2 minutes.
- Pour in water and cover claypot. Simmer until vegetables turn soft.
- Add the pre-fried beancurd, cauliflower, tempeh, shitake mushrooms and puffed tofu. Pour in milk. Adjust seasoning to taste and bring to a boil.
- Serve immediately.
