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Add a photoThe Malaysian way of cooking curry
Ingredientes
- 300g Salted fish - washed and drained
- 1/2 cups oil for deep-frying
- 2 potatoes
- 5 bean curd puffs
- 1 eggplant (50g)
- 50g long beans
- 50g cabbage
- Spices:
- 60g chilli paste
- 7 candlenuts
- 4 stalks lemongrass
- 2 1/2 tbsp curry powder
- 15 pieses curry leaf
- 3 pieces pandan leaf
- 3 bowls second squeeze coconut milk
- 1 coconut (extract first squeeze coconut milk)
- Seasonings:
- 1 1/4 tsp salt
- 1 tsp each sugar, light soy sauce
Direcciones
- Heat up oil fry chilli paste until fragrant
- Remove. Heat up oil again. Fry blended candlenuts and lemongrass until fragrant. Add curry powder and fry until fragrant. Add long bean and cabbage and fry for a while. Add fried chilli paste and 2 tbsp of fist squeeze coconut milk, Fry for a while.
- Add second squeeze coconut milk and p[andan leaf, bring to boil. Add in all Ingredients and cook over low heat until potatoes, bean curd puff and eggplant are soft. Add seasonings and remaininf first squeeze coconut milk.
- Bring to boil. Serve
