• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

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

  1. Deep-fry soft beancurd until golden. Dish out and drain on kitchen paper towels.
  2. 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.
  3. Pour in water and cover claypot. Simmer until vegetables turn soft.
  4. Add the pre-fried beancurd, cauliflower, tempeh, shitake mushrooms and puffed tofu. Pour in milk. Adjust seasoning to taste and bring to a boil.
  5. Serve immediately.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *