This is another version of Nyonya Mixed Vegetable Curry which I tried. This recipe is from Pearly Kee’s book ‘A Nyonya Inheritance’.
The ingredients are slightly different from my usual way of cooking Mixed Vegetable Curry. However, Nyonya cooking is rather versatile according to Pearly. This dish can be transformed into a prawn and vegetable curry by just adding some prawns.
Anyway, this curry is tasty, spicy and thick. The kind of curry which I like. It is good to serve with steaming hot rice.
Recipe adapted from Pearly Kee’s book ‘A Nyonya Inheritance’ – slightly modified
Ingredients for Spice Paste
15 dried chillies – soaked till soft
3 fresh red chillies – cut small pieces
10 shallots [100 gm] shallots – peeled and cut small pieces
1 flat tbsp shrimp paste [belacan]
2-3 tbsp coriander powder
1 tsp turmeric powder
100 gm cabbage – break into small pieces
100 gm long beans – break into 1-2 inch pieces
50 gm French beans – break into 1-2 inch pieces
1 small carrot – cut into 1-2 inch pieces and quartered
1 brinjal [about 150 gm] – cut into 1-2 inch pieces and quartered
1 red chilli and 1 green chilli – cut wedges [optional]
100 gm tofu puffs [tau pok] – halved
1 tsp salt and ½ tsp msg to taste
100 ml thick coconut milk
500 ml water
6 tbsp cooking oil
- Blend dried and fresh chillies, shallots until fine. Add in belacan, blend to mix well. Add in the dried spice ingredients and mix into a paste. Set aside.
- Heat oil in a non-stick wok, sauté spice paste until oil separates and aromatic. Add in cabbage, long beans, French beans , carrot and brinjal. Stir fry to mix all the ingredients with the paste.
- Add in water, bring to a rolling boil, add in tofu puffs, cover wok to cook until vegetables are cooked.
- Lastly add in the thick coconut milk. If using prawns, add them in and cook for another 2 minutes.
- Dish up, serve hot.
See Other Pearly Kee's Recipes
I am submitting this post to
Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious
I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours