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

  1. Heat oil in a wok and sauté mustard seeds and fenugreek until they begin to pop.
  2. Add in lemon grass, cloves, cinnamon stick, star anise and curry leaves.
  3. Add in the ground ingredients and spices (B). Fry for a few minutes until fragrant. Pour in tamarind juice and then thin coconut milk.
  4. Bring to a boil.
  5. 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.
  6. Pour in thick coconut milk and bring to boil for 1-2 minutes then add in seasoning to taste.

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