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

  1. Heat oil in a wok and fry (A) until fragrant. Add in (B) and continue to fry until oil rises and separates.
  2. 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.
  3. Add cockles and quail's eggs and bring to a quick boil. Season to taste.

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