马来西亚本地美食 美味健康也简单做的咖喱菜Vege Curry | Mr. Hong Kitchen

大家好 这一期和大家分享咖喱菜 我最喜欢吃经济米粉配咖喱菜了 希望大家会喜欢

材料 ：
包菜 250g
长豆 适量
豆腐 3片
腐竹 适量
马铃薯 2 粒
椰浆 适量

咖喱湖：
鱼类咖喱粉 3 汤匙
黄姜粉 1 茶匙

香料 ：
小辣椒 2 条
红辣椒 2 条
姜 1 小块
红葱 1 粒

Ingredients (Diana Aw)
1. Cabbage 250g, cut smaller
2. Long bean a few stalks, cut shorter
3. Potato 2-3pcs, peel skin and cut smaller
4. Bean curd 2-3pcs, cut smaller and deep fried
5. Bean curd skin, cut smaller and deep fried
6. Optional to add lady fingers and eggplants
7. Coconut milk appropriate amount

Rempah ingredients
1. Red onion 1pc, cut smaller
2. Red chilli 2pcs, sliced
3. Ginger small piece, sliced
4. Chilli padi 2pcs, cut smaller
5. Little water
6. Fish curry powder 3tbsp
7. Tumeric powder 1tsp
8. Little water

Seasoning
1. Salt 1tsp
2. Light soya sauce little

Method
1. Blend the rempah ingredients 1-5 and set aside
2. Mix rempah ingredients 6-8 in a bowl and set aside
3. Heat wok with oil, add in rempah step 1 and stir fry under medium small heat till fragrant. Then add step 2 and stir till fragrant. Add salt and mix.
4. Add cabbage and long bean and stir fry under high heat. Then transfer to pot
5. Add bean curd, water and potatoes and mix well. Bring to boil and cover with lid. Then turn to low heat and simmer for 15min. May add little light soya sauce (individual taste) and mix.
6. Add bean curd skin and mix
7. Off heat and add coconut milk, then mix.
8. Serve and enjoy! 💕

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