Authentic Malaysian Style Vegetable Curry Recipe by cookpad.japan
Cooking Instructions 1 Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency. 2 Grease a pot with oil, and heat the paste from Step 1. Once cooked through, add the "b" ingredients and stir-fry until the moisture evaporates, and the paste is reduced by 1/2 the original amount. 3 To prepare the bitter gourd, slice it in half lengthwise, carefully scoop out the pith with a spoon, then slice it into 8-mm thick rounds. 4 Slice the onion into thick slices. 5 Cut the okra in half, and roughly chop the eggplant into chunks (then soak in water). Cut the atsuage and satsuma-age into similarly sized chunks. Sizes can be random. 6 Add the ingredients prepared in Steps 3-5 to the pot, and stir-fry. The photo shows how it should look in Step 7. 7 Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use. 8 Add enough water to cover the ingredients, then simmer for 20-30 minutes. 9 For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding). 10 For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk. 11 The top photo shows it with zucchini. I also topped it with fried onion chips. Also, in order to show the vegetables, the photo was taken before adding the soup. 12 If available, add pandan leaves in Step 8. 13 If preparing vegetarian style, omit the satsuma-age. 1 Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency. 1 Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency. 2 Grease a pot with oil, and heat the paste from Step 1. Once cooked through, add the "b" ingredients and stir-fry until the moisture evaporates, and the paste is reduced by 1/2 the original amount. 2 Grease a pot with oil, and heat the paste from Step 1. Once cooked through, add the "b" ingredients and stir-fry until the moisture evaporates, and the paste is reduced by 1/2 the original amount. 3 To prepare the bitter gourd, slice it in half lengthwise, carefully scoop out the pith with a spoon, then slice it into 8-mm thick rounds. 3 To prepare the bitter gourd, slice it in half lengthwise, carefully scoop out the pith with a spoon, then slice it into 8-mm thick rounds. 4 Slice the onion into thick slices. 4 Slice the onion into thick slices. 5 Cut the okra in half, and roughly chop the eggplant into chunks (then soak in water). Cut the atsuage and satsuma-age into similarly sized chunks. Sizes can be random. 5 Cut the okra in half, and roughly chop the eggplant into chunks (then soak in water). Cut the atsuage and satsuma-age into similarly sized chunks. Sizes can be random. 6 Add the ingredients prepared in Steps 3-5 to the pot, and stir-fry. The photo shows how it should look in Step 7. 6 Add the ingredients prepared in Steps 3-5 to the pot, and stir-fry. The photo shows how it should look in Step 7. 7 Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use. 7 Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use. 8 Add enough water to cover the ingredients, then simmer for 20-30 minutes. 8 Add enough water to cover the ingredients, then simmer for 20-30 minutes. 9 For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding). 9 For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding). 10 For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk. 10 For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk. 11 The top photo shows it with zucchini. I also topped it with fried onion chips. Also, in order to show the vegetables, the photo was taken before adding the soup. 11 The top photo shows it with zucchini. I also topped it with fried onion chips. Also, in order to show the vegetables, the photo was taken before adding the soup. 12 If available, add pandan leaves in Step 8. 12 If available, add pandan leaves in Step 8. 13 If preparing vegetarian style, omit the satsuma-age. 13 If preparing vegetarian style, omit the satsuma-age. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dark Chocolate Avocado Truffles Oven-baked garlic potatoes Tinklee's Peanut Butter Pudding Cake Anti-Aging Drink Mimi's Baked Beans Dark Chocolate Avocado Truffles Oven-baked garlic potatoes Tinklee's Peanut Butter Pudding Cake Anti-Aging Drink Mimi's Baked Beans Easy Purple Sweet Potato Cheese Cake with Pancake Mix Cocoa Macaron for Valentines Buffalo Chicken Dip Persimmon Mixed with Sake Lees and Miso Fruity Naengmyeon with Avocado and Kiwi Apricot Almond Cake Christmas Fruit Basket Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic Foolproof! 3 Tips for Restaurant-style Grilled Chicken Water Spinach Ham and Onion Salad Easy Purple Sweet Potato Cheese Cake with Pancake Mix Cocoa Macaron for Valentines Buffalo Chicken Dip Persimmon Mixed with Sake Lees and Miso Fruity Naengmyeon with Avocado and Kiwi Apricot Almond Cake Christmas Fruit Basket Taiwanese Home Cooking: Stir-Fried Water Spinach and Garlic Foolproof! 3 Tips for Restaurant-style Grilled Chicken Water Spinach Ham and Onion Salad