25 Aug '13, 2am

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Serves 5-6 | Preparation Time: 20 minutes | Cook Time: 20 minutes (Recipe adapted from wokkingmum ) Ingredients - 6 curry leaves - 900ml water - 400ml coconut milk - 30g curry powder mix (for curry vegetable) - 3 tbsp fish sauce (A) For grinding - 10 shallots, peeled - 4 garlic cloves, peeled - 1 lemongrass, sliced thinly - 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 till softened) - 250g lontong rice cakes, cut to bite siz...

Full article: http://www.noobcook.com/curry-vegetables/2/

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