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.
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. It tastes even better the following day. I added one cup of vegetable stock, for more gravy.
Bean, carrot minced pork is the main attraction; it flavoured with oyster sauce, soy sauce, fish sauce, lemon juice and sugar along with vegetables curry for spicy delicious meal. Let’s cook!!!
Ingredients
Vegetables curry
14 okras (ladies fingers), trim end stems
2 small carrots, cut into bite size
1 round eggplants, cut into bite size
4 cabbage leaves, cut into bite size
6 tomatoes, quartered
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)
Bean and carrot minced pork
500 g minced pork, marinade with 1/2 Tsp of all the sauce, for 1 hour
200 g green beans, cut into bite sauce
200 g carrots cut into matchsticks
2 Tsp fish sauce
2 Tbs oyster sauce
3-5 Tbs soy sauce
1 Tbs Chinese cooking wine (OPT)
2 – 2 1/2 Tbs lemon juice
2 – 2 1/2 Tbs sugar
1 Tsp cornflour mix with 3-5 Tbs of water
3 Tsp garlic minced
oil
salt
pepper
Method
Vegetables curry – One day in advance
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, 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, okra, and cook until it’s soft about 15-20 minutes.
Add 165 ml coconut cream and tamarind juice. Season with salt and pepper to taste. Add tomatoes, and stir well. Simmer for about 7-9 minutes. Let it sit overnight so that all the flavours will be absorbed further before serving it the next day.
The next day
Bean and carrot minced pork
Marinade minced pork with the sauces and put in fridge for 1 hour. Just before cooking it with green beans and carrots, cook rice in rice cooker. Bring minced pork to room temperature before cooking.
Heat oil in wok on medium heat, once heated add garlic fry until soften. Add minced pork, fry for about 5-7 minutes until brown all over. Now add carrots and cook further 3 minutes. Next add green beans and toss around to cook for 4 minutes. When pork and vegetables are cooked through add in all the sauces; soy sauce, oyster sauce, juice, sugar, cornflour mixture and pepper. Taste the seasoning. Spoon on to serving plate.
Warm the overnight vegetables with 3/4 cup of vegetable stock as I love more gravy. You don’t have to. Check the seasoning. Serve it hot immediately with rice and bean and carrot minced pork. Enjoy with a glass of white wine!!!
Note: You can add any vegetables of your choice: cauliflower, peas, 3 colours capsicums, or chickpeas. If you like tau foo pok and egg, add in. You can add your own curry spices if you know what the spices to add in or any vegetables curry paste bought from Asian groceries.
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