Prepare all the vegetables needed to cook this curry dish.
Wash and cut cabbage into thick pieces.
Wash and cut long beans into long strips.
Next, cut yam (taro) into big chunks.
Also, skinned and cut brinjal into thick pieces.
Prepare spices to be blended (lemongrass, galangal, turmeric and candlenuts)
Clean, skinned and blend into a paste.
Set aside the blended spice and pre-measure the rest of the ingredients for later use.
Then boil some water in a wok and briefly blanch the beancurd puffs in the hot boiling water to remove excess oil, about 3 minutes. Remove with strainer and drained well.
Deep fry the dried beancurd skin, piece by piece, till just golden brown. Each piece takes less than a minute.
Drained the fried beancurd skin on a tray lined with paper towels to remove excess oil. Set aside for later use.
Heat 1/2 cup oil in a wok. Add chilli paste, chilli boh and curry leaves. Stir fry until fragrant and oil floats to the surface.
Add in the blended Spice and continue to stir fry over low heat until aromatic.
While frying, stir in 3 tablespoons of the thick coconut milk. Continue to stir fry for a while, about 3 minutes.
Then add in cabbage, beancurd puffs and gluten balls. Fry to combine everything together.
Next, add in the thick coconut milk.
Followed by 5 cups of water.
Bring the coconut milk and water to a boil.
Next, add in the cooked brinjal, yam and long beans. Stir fry to combine everything together.
Then, add in the fried beancurd skin.
Lastly add in all seasonings, to taste. Add in sugar.
Then, add in salt.
Next, add in soy sauce.
For extra flavour, add in mushroom seasoning or you can add MSG.
Bring everything to a boil again. And we're done!
The vegetarian curry is now ready to be served. This curry with vegetables goes very well with both rice and fried rice vermicelli (fried meehoon). As always, ENJOY!
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- 300.0g Yam
- 150.0g Brinjal/Egg Plant
- 300.0g Cabbage
- 150.0g Long Beans
- 10.0 Bean Curd Puffs
- 10.0 Fried Gluten Balls
- 4.0 Lemongrass, blend
- 50.0g Galangal, blend
- 10.0g Turmeric, blend
- 5.0 Candlenuts, blend
- 1.0Tbsp Chilli paste
- 2.0Tbsp Chilli Boh
- 1.0bnch Curry Leaves
- 200.0g Thick Coconut Milk
- 5.0c Water
- 1/2c Vegetable Oil
- 1.0Tbsp Sugar, seasoning
- 1.0tsp Salt, seasoning
- 1.0Tbsp Soy Sauce, seasoning
- 1.0tsp Mushroom stock granules,seasoning