Homestyle Vegetarian Curry 家乡咖喱菜

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Instructions

 

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  Prepare all the vegetables needed to cook this curry dish.
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  Wash and cut cabbage into thick pieces.
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  Next, cut yam (taro) into big chunks.
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  Also, skinned and cut brinjal into thick pieces.
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  Wash and cut long beans into long strips.
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  Prepare spices to be blended (lemongrass, galangal, turmeric and candlenuts)
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  Clean, skinned and blend into a paste.
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  Set aside the blended spice and pre-measure the rest of the ingredients for later use.
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  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.
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  Remove with strainer and drained well.
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  Next, blanch briefly the fried gluten balls to remove excess oil.
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  Remove from wok and drained well for later use.
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  Deep fry the dried beancurd skin, piece by piece, till just golden brown. Each piece takes less than a minute.
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  Drained the fried beancurd skin on a tray lined with paper towels to remove excess oil. Set aside for later use.
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  Then heat up a little oil in a wok and stir fry the yam pieces until cooked.
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  Next, stir fry the long bean until cooked.
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  Also, stir fry the cut brinjal until cooked.
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  Remove all the stir fried vegetables and drained well. Set aside for use later. And we're ready to cook the curry.
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  Heat 1/2 cup oil in a wok.
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  Add chilli paste, chilli boh and curry leaves. Stir fry until fragrant and oil floats to the surface.
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  Add in the blended Spice and continue to stir fry over low heat until aromatic.
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  While frying, stir in 3 tablespoons of the thick coconut milk. Continue to stir fry for a while, about 3 minutes.
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  Then add in cabbage, beancurd puffs and gluten balls. Fry to combine everything together.
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  Next, add in the thick coconut milk.
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  Followed by 5 cups of water.
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  Bring the coconut milk and water to a boil.
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  Next, add in the cooked brinjal, yam and long beans. Stir fry to combine everything together.
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  Then, add in the fried beancurd skin.
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  Lastly add in all seasonings, to taste. Add in sugar.
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  Then, add in salt.
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  Next, add in soy sauce.
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  For extra flavour, add in mushroom seasoning or you can add MSG.
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  Bring everything to a boil again. And we're done!
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  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!