Ingredient and Portion
Curry Vegetables 咖喱杂菜
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From Chang Cheng Submit
Lady’s Finger, Long Bean, Brinjal & Cabbage – a mélange of vegetables stewed in spicy curry. A perfect dish to be served with steamed rice.
Novice
30 mins
Chang Cheng Curry Vegetables Paste
Lady's Finger, Long Bean, Eggplant (cut into sections) - 300g
Cabbage (cut into sections) - 5 pieces
Beancurd Puff (cut into sections) - 5 pieces
Water - 550ml
Thick Coconut Milk - 100ml
Lady's Finger, Long Bean, Eggplant (cut into sections) - 300g
Cabbage (cut into sections) - 5 pieces
Beancurd Puff (cut into sections) - 5 pieces
Water - 550ml
Thick Coconut Milk - 100ml
Method
1. Slightly pan fry lady's finger, long bean, eggplant till fragrant and add in Chang Cheng Curry Vegetables Paste.
2. Add in cabbage and stir fry evenly. Pour in half portion of the water and bring to boil.
3. Pour in the remaining water and add in beancurd puff.
4. Bring to boil then add in coconut milk and mix well. Ready to serve.
2. Add in cabbage and stir fry evenly. Pour in half portion of the water and bring to boil.
3. Pour in the remaining water and add in beancurd puff.
4. Bring to boil then add in coconut milk and mix well. Ready to serve.
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