Went to lunch at a friend home two days ago. She cook vegetable curry. It was so delicious. As usual I would ask for recipe. She gave me this Malaysia Traditional Specialties packet, a small packet of candle nut, and her leftover fresh galangal. Told me the fresh galangal won’t last long best use within 2 days day.

Did you know there are many brands of curry paste? The world is providing us all ready-made curry paste. Easy for us who don’t know what spices to add to flavour our curry. But do you know the taste isn’t as authentic as the traditional handmade spices? I wanted to know what spices my grandma used, so I asked my mom. She said she too doesn’t know. Anyway, I am grateful to have this ready-made curry paste, but I must find the right brand that gives me the spicy taste I want.

I love tofu pok so I have it; but do be aware tofu pok will soak the curry gravy. Addition, ingredients are lemongrass, garlic, ginger powder, my friend’s candle nut, and fresh galangal to finish it off. You can make your own curry paste. I am making a small pot as I have had curry a few days ago.

I forgot to get eggs. Glad it delicious and is comforting to go with rice. It tastes even better the following day. I added one cup of vegetable stock, for more gravy to have with bread, roti or noodles. Let’s cook!!!

Ingredients

2 small carrots, cut into bite size
1 round eggplants, cut into bite size
6 green beans, cut into bite size
4 cabbage leaves, cut into bite size
1 small cauliflower, cut into florets
12 fried tofu pok, cut into half some and some on it’s own
1 packet Malaysia Traditional Specialties, about 200 g
1 candlenuts, ground
galangal, ground, leftover from friend
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
1 small canned coconut cream about 165 ml
1 Tbs garlic minced
1/4 Tbs ginger powder
1 Tsp tamarind paste add some water about 3 teacups for juice
1 1/2 dessertspoons oil
salt
pepper
water
3/4 cup vegetable stock, for extra gravy (OPT)

Method

Put oil in pot, and when hot, fry the ground ingredients well. Fry garlic and ginger until aromatic. Add vegetable curry paste. Stir to mix well until fragrant. Now add carrots, cauliflowers, and cabbage leaves, and cook for 4-5 minutes. Add enough water to partly cover the vegetables.

Cover with a lid and cook on low heat until vegetables have softened slightly about 10 minutes. Then add 400 ml coconut milk, stir and add eggplants and green beans cook until it’s soft about 15-20 minutes.

Add 165 ml coconut cream and tamarind juice. Season with salt and pepper to taste. Stir well again and simmer for about 7-9 minutes. Let it sit overnight so that all the flavours will be absorbed further before serving it with rice the next day. I warm it up with 3/4 cup of vegetable stock as I love more gravy. Check the seasoning. Serve it hot immediately with rice. Enjoy!!!!

Note: You can add any vegetables of your choice: tomato, okra, peas, 3 colours of capsicums, baby corn, or chickpeas. You don’t have to add candle nuts, galangal, and lemongrass as the packet would have all the ingredients ready. I added them to finish it off. You can serve it with roast beef, pork, lamb, or noodles instead of rice. Make it a fusion meal and surprise your family.

https://helenscchin.com/2020/03/14/mixed-vegetables-curry-with-tofu-pok-malaysia-traditional-specialties/

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