• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 100g cabbage, cubed
  • 100g carrot, cut into wedges
  • 3–4 long beans, cut into 3cm lengths
  • 1 potato, cut into wedges
  • 1 brinjal, cut into slanting round slices
  • 250g tempe, cubed
  • 4 baby young corns, halved
  • 1 tomato, cut into wedges
  • 4 tbsp oil
  • 800ml low-fat milk
  • 400ml water
  • Spices (A) (combined and ground):
  • 6 dried red chillies
  • 5 fresh red chillies
  • 2cm piece galangal
  • 2cm piece ginger
  • 1cm piece fresh turmeric
  • 2 tbsp meat curry powder
  • 1/2 tsp belacan stock granules
  • 2 stalks lemon grass, sliced
  • (B):
  • 5cm cinnamon stick
  • 1 star anise
  • 4 cloves
  • 3 cardamoms, split
  • 2 stalks curry leaves
  • Seasoning:
  • 1 tsp salt or to taste
  • 1 tsp sugar
  • 1 tsp chicken stock granules

Instructions

  1. Heat oil and fry spices (A) and (B) until fragrant. Add carrot and potatoes and cook for 2 minutes.
  2. Add long beans and brinjals. Pour in the low-fat milk and bring to just a boil.
  3. Add cabbage, tomato and baby young corns. Simmer for 1–2 minutes. Add tempe and cook for an extra 2–3 minutes. Add seasoning to taste.
  4. Dish out and serve immediately.

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