This is another vegetables curry from Malaysia Traditional Specialties packet I have in my pantry. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour.
This time my ingredients are fried tofu, hardboiled eggs, carrots, eggplant, green beans and tomatoes. This Malaysia Traditional Specialties does not looks red but creamy mustard colour. Though I have to say it’s not spicy enough for me. Could not find the chili paste. If I had the chili paste it would be spicy enough for my taste bud.
I am glad to add in more ingredients on top of using the packet curry paste. Be adventurous and it’s trial and error experiment. This time no belachan (Dried shrimp paste) so my whole house is not smelly. I love hardboiled egg and its delicious, comforting to add to curry to go with rice. Let’s cook!!!
4 carrots, cut into bite size
1 long eggplants, cut into bite size
14 okras (ladies fingers), trim end stems
12 green beans, cut into bite size
2 plum tomatoes, cut into bite size
1 packet fried tofu, cut into half
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
1 small canned coconut cream about 165 ml
1 Tbs garlic minced
1/2 Tbs ginger powder
2 Tsp tamarind paste add some water about 3 teacups for juice
2 dessertspoons oil
Fill a saucepan about a quarter of the way with cold water. 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. Grandma would add a Tsp of vinegar to the water saying it help keep egg whites from running out if an egg does crack while cooking. My mom and some friends find adding 1/2 Tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 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 12 eggs and put in fridge, easiest to peel the eggs. Once peel set aside.
Put oil in pot and when hot fry the ground ingredients well. Fry garlic and ginger till aromatic. Add vegetables curry paste. Stir to mix well and until fragrant. Now add carrots and green beans, 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, stir and add eggplants, tomatoes and okras 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 add 5 hardboiled eggs, simmer for about 7-9 minutes to warm up eggs. Let’s sit for about 8 minutes for all the flavour to absorbed further before serving it with rice. Enjoy!!!!
Note: You can add any vegetables of your choice: cabbage, 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. The other extra hardboiled eggs I keep in a container for other dishes.