Recipe Ingredient
- 400g cockles (blanched till half cooked), remove meat from shells
- 200g cabbage, remove the hard stems and cut into squares
- 4 pieces long beans, cut into 4cm lengths
- 5 pieces beancurd puffs, halved
- 4 lady's fingers, cut into halves
- 1 long brinjal, cut into wedges
- 1 tomato, quartered
- 10 hard-boiled quail´s eggs, shelled
- 3 tbsp oil
- 2 cups general coconut milk
- 1 cup water
- (A):
- 3cm piece cinnamon stick
- 1 star anise
- 4 cloves
- 2 cardamom pods, split and use seeds only
- 2 stalks lemon grass, lightly smashed
- 3 stalks curry leaves
- Ground spices (B), combined:
- 2 tbsp chilli paste
- 2 tbsp fish curry powder
- 6 shallots
- 2 cloves garlic
- 1½cm piece galangal
- 1/4 tsp turmeric powder
- 1 tsp belacan stock granules
- Seasoning:
- 1 tbsp chicken stock granules
- 2 tbsp fish sauce
- 1 tsp sugar or to taste
Instructions
- Heat oil in a wok and fry (A) until fragrant. Add in (B) and continue to fry until oil rises and separates.
- Add in brinjal and water. Cook for 1-2 minutes. Put in lady´s fingers and long beans. Add the rest of the vegetables and pour in the coconut milk. Bring to a boil, then simmer for 6-7 minutes.
- Add cockles and quail's eggs and bring to a quick boil. Season to taste.
