This is another vegetables curry from Malaysia Traditional Specialties packet I bought a few days ago. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour.

This time my ingredients are pineapple pieces, eggs, fried tofu, carrot, eggplant, green beans and cabbage. Again, this Malaysia Traditional Specialties does not look red but creamy mustard colour. The curry is delicious, sweet tangy and creamy to my liking. Though I have to say it’s not spicy enough for me. I had added the garlic onion and chili sauce to make it spicy to my taste bud.

I am glad to add in more ingredients on top of using the packet curry paste. I had reduced the coconut cream. Be adventurous and it’s a trial and error experiment. I love to keep it overnight for more flavour to be absorbed into the curry. I have added the eggs after cooking the curry. Let’s cook!!!

Ingredients

5 eggs
2 carrots, cut into bite size
1 long eggplants, cut into bite size
8 green beans, cut into bite size
6-8 cabbage leaves, cut into bite size
1 medium cauliflower, cut into florets
1 packet fried tofu, cut into half
1 small can pineapple pieces, reserved the juice
1 packet about 200 g Malaysia Traditional Specialties
3 candlenuts, ground
3 slices galangal, ground
1 stalk of lemon grass, ground
1 canned coconut milk about 400 ml
100 ml canned coconut cream
2 Tbs garlic onion chilli sauce
1 Tbs garlic minced
1/2 Tbs ginger powder
2 Tsp tamarind paste add some water about 3 teacups for juice
2 dessertspoons oil
salt
pepper
water
1 cup vegetables stock, for extra gravy (OPT)

Method

Fill a saucepan about a quarter of the way with cold water and add a Tsp of vinegar. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 8-10 minutes. I let the eggs sit, covered, for up to 15-18 minutes before spooning it up into cold tap water in a metal bowl large enough for 5 eggs and put in fridge, easiest to peel the eggs. Once peel set aside.

To make curry

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

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

Add 100 ml coconut cream, garlic onion chili sauce, pineapple pieces, pineapple juice 1/4 c and tamarind juice. Season with salt and pepper to taste. Stir well again and simmer for about 7-9 minutes. Switch off hob, lift the lid and tilt for cool air to go in and hot curry air to go out to prevent the curry gone off.

Let’s sit for overnight so that all the flavour will be absorbed further before serving it with rice the next day. I add a cup of vegetables stock as I love more gravy, tofu pok, and the hard boiled eggs to warmed up. Check the seasoning. Serve hot immediately with rice. Enjoy!!!!

Note: You can add any vegetables of your choice: tomato, okra, peas, 3 colours capsicums, baby corns or chickpeas. You don’t have to add candle nuts, galangal and lemon grass as the packet would have all the ingredients ready. I added to try and see if there’s any different and for more flavour. You can serve with roti, chapati or noodles. I added one cup of vegetables stock for more gravy and as the tofu pok absorb the gravy when I left it overnight. You don’t have to add vegetables stock and eggs if you area eating on the day itself.

https://helenscchin.com/2020/05/10/vegetables-curry-green-beans-pineapple-pieces-tofu-pok-eggs/

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