My friend 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. 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. Addition, ingredients are lemongrass, garlic, ginger powder, my friend’s candle nut, and fresh galangal to finish it off with bee hoon Today. You can make your own curry paste.

I am glad to add in more ingredients on top of using bought curry paste. I had reduced the coconut cream. I added 1 1/2 cup of vegetable stock, for more gravy to have with bread, roti or noodles next few days. Let’s cook!!!

Ingredients

Bee hoon and vegetables curry soup

1 block bee hoon
5 eggs
2 carrots, cut into bite size
1 1/2 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 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 1/2 cup vegetables stock, for extra gravy (OPT)

Method

To boil eggs

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, and tamarind juice. Season with salt and pepper to taste. Stir well again, add tofu pok and simmer for about 7-9 minutes. Switch off hob and let it sit for 4 hours, so that all the flavours will be absorbed further. Before serving, I add in the hard boiled eggs to warm it up with1 1/2 cup of vegetable stock as I love more gravy. Check the seasoning.

Meantime, soak bee hoon in hot boiling water for 1 minute. Then drain the bee hoon, transfer to a bowl with a plate at the bottom for easy to carry. Spoon some vegetables curry soup on to the bee hoon and cut the egg into half lengthwise. Serve it hot immediately with a glass of Blanc Noir. Enjoy!!!

https://helenscchin.com/2021/08/07/bee-hoon-vegetables-curry-soup/

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