When I saw wokkingmum’s curry vegetables, it set off an instant craving for curry vegetables (咖喱菜). I cooked a huge pot of curry vegetables that very same weekend and I served it with fried bee hoon for lunch and heated up the leftover curry for dinner to eat with rice. I love to cook two-in-one meals like this on weekends because much as I love to cook, I don’t wish to slave the whole weekend away in the kitchen. I love lontong too so I added some steamed rice cakes to my curry vegetables for faux lontong. This is a really yummy and fun recipe to try on a weekend.
2 tbsp dried shrimps 虾米 (hae bee/heibi) soaked to soften
3 dried chilli soaked to soften
(B) (Suggestions; do not need to add everything)
200g long bean ends trimmed and cut to 2 inch length
300g cabbage sliced roughly
100g orka (lady's fingers) ends trimmed and sliced
100g eggplant (brinjal) sliced lengthwise and cut to bite sized chunks
50g beancurd puffs (tao pok) or beancurd skin (tau kee) or 2 pieces of deep fried bean curd (tau kwa)
(C) Optional (steam for 10-15 minutes until softened)
250g lontong rice cakes cut to bite sized chunks
1 peeled potato cut to bite sized chunks
Using a blender, grind ingredients in (A) to a paste.
In a wok, heat oil and fry the grinded paste (A) until fragrant. Add water, curry leaves and curry powder, mix well and bring to a boil.
Then add ingredients in (B) and simmer until vegetables are softened. Season the curry with fish sauce (or other seasonings such as chilli powder & salt as you like). Add steamed lontong rice cakes and potato to the curry.
Lower heat and add coconut milk, stirring to warm through the curry.