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.

I love tofu pok so I add 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 love hardboiled egg and tofu pok in vegetables curry and it’s delicious, comforting to go with rice. It tastes even better the following day. I have added one cup of vegetables stock the next day as tofu pok soaked up the gravy. I love more gravy for dipping bread the next day. Let’s cook!!!

Ingredients

Mixed vegetables curry with tofu pok

2 carrots, cut into bite size
1 round eggplants, cut into bite size
7 green beans, cut into bite size
5 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
1 cup vegetable stock, for extra gravy (OPT)

Hard boiled eggs

6 eggs
1 Tsp vinegar
cold water

Method

To make curry one day in advance –absorb all flavours

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 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, 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.

The next day do hard boiled eggs

Prepare the saucepan

Place 6 large eggs in a single layer. Add cold water to the saucepan. Ensure water covers eggs by one inch. Add 1 teaspoon of white vinegar. Vinegar helps keep whites inside if cracked.

Boil water

Place the saucepan on high heat. Bring water to a full rolling boil. Leave the lid off during this step.

Cook eggs

Once boiling, turn off the burner completely. Keep the saucepan on the hot burner. Cover the pan tightly with a lid. Set a timer for 13 minutes. Let the eggs sit in the hot water for 13 minutes. This lets the eggs cook to a hard-boiled state without the risk of overcooking and getting a rubbery white or a chalky yolk. I still want it to sit in the hot water for 15 minutes. You don’t have to.

Cool and peel

Prepare a bowl filled with ice water. Transfer eggs to the ice bath immediately. Cool the eggs for at least 15-20 minutes. This chills the eggs quickly and makes them easier to peel. Tap gently on the counter to peel. I only peel one and set aside in a bowl, the remaining unpeeled eggs, I place them in air tight container in the fridge. (See Note)

Reheat the curry

While waiting for the eggs to cool down. I warm up mixed vegetables curry with tofu pok with a cup of vegetable stock as I love more gravy and place the one peel egg in. Check the seasoning. Serve it hot immediately with rice. Enjoy with a glass of Sauvignon Blanc!!!!

Note:

From a recipe that I had browse saying “Fresh eggs are very hard to peel. Eggs that have been in your fridge for a week or two will peel much easier.” From another recipe saying: “Leaving them in for 15 to 20 minutes is the best way to cool them completely.”

From another recipe saying: “Storage: Put remaining unpeeled eggs in the fridge within 2 hours of cooking. Store the eggs in a sealed container. This stops them from absorbing strong food odors from your fridge. Unpeeled hard boiled eggs can be store in the fridge for up to one week.

From another recipe saying: “Keep peeled eggs moist: If you already peeled the eggs, wrap them in a slightly damp paper towel inside the container to prevent them from drying out. Store on a main shelf: Keep the container on an inside shelf instead of the fridge door. The door is often warmer and fluctuates in temperature.”

https://helenscchin.com/2021/07/02/mixed-vegetables-curry-with-tofu-pok-and-hard-boiled-egg/

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