Recipe Ingredient
- 150g cabbage, cut into 4cm squares
- 150g long beans, cut into 4cm lengths
- 8 young sweet corns, halved
- 150g brinjals, cut into wedges
- 7–8 gluten puffs (tau pok), halved
- 150g carrot, cut into wedges
- 2 potatoes, cut into wedges
- 4–5 tbsp oil
- 2 stalks curry leaves
- 1/2 tsp mustard seeds (biji sawi)
- 1/2 tsp fenugreek (halba)
- 2 stalks lemon grass, smashed
- 2 red chillies halved and seeds removed
- 2 green chillies
- 3 cloves
- 2cm piece cinnamon stick
- 1 star anise
- 1 grated coconut, squeezed for 1/2 cup thick coconut milk and 3½ cups thin milk
- 2 tbsp tamarind paste mixed with 4 tbsp water and squeezed for juice
- Ground ingredients (A)
- 2cm ginger
- 3 thin slices galangal
- 2cm piece turmeric root
- 5 cloves garlic
- 10 shallots
- Spices (B)
- 2 heaped tbsp fish curry powder
- 3 heaped tbsp chilli paste
- 1 tsp belacan stock granules
- Seasoning
- 1 tsp salt
- 1 tbsp sugar or to taste
- A little monosodium glutamate
- 1 tbsp light soya sauce
Instructions
- Heat oil in a wok and sauté mustard seeds and fenugreek until they begin to pop.
- Add in lemon grass, cloves, cinnamon stick, star anise and curry leaves.
- Add in the ground ingredients and spices (B). Fry for a few minutes until fragrant. Pour in tamarind juice and then thin coconut milk.
- Bring to a boil.
- Add potatoes, carrot, brinjals and chillies. Simmer for 7-8 minutes. Put in cabbage, sweet corns and tau pok and cook for an extra 4-5 minutes.
- Pour in thick coconut milk and bring to boil for 1-2 minutes then add in seasoning to taste.
