Recipe Ingredient
- 100g cabbage, cubed
- 100g carrot, cut into wedges
- 3-4 long beans, cut into 3cm lengths
- 1 potato, cut into wedges
- 1 brinjal, cut into slanting round slices
- 250g tempe, cubed
- 4 baby young corns, halved
- 1 tomato, cut into wedges
- 4 tbsp oil
- 800ml low-fat milk
- 400ml water
- Spices (A) (combined and ground):
- 6 dried red chillies
- 5 fresh red chillies
- 2cm piece galangal
- 2cm piece ginger
- 1cm piece fresh turmeric
- 2 tbsp meat curry powder
- 1/2 tsp belacan stock granules
- 2 stalks lemon grass, sliced
- (B):
- 5cm cinnamon stick
- 1 star anise
- 4 cloves
- 3 cardamoms, split
- 2 stalks curry leaves
- Seasoning:
- 1 tsp salt or to taste
- 1 tsp sugar
- 1 tsp chicken stock granules
Instructions
- Heat oil and fry spices (A) and (B) until fragrant. Add carrot and potatoes and cook for 2 minutes.
- Add long beans and brinjals. Pour in the low-fat milk and bring to just a boil.
- Add cabbage, tomato and baby young corns. Simmer for 1-2 minutes. Add tempe and cook for an extra 2-3 minutes. Add seasoning to taste.
- Dish out and serve immediately.
