Recipe Ingredient
- 400g salt fish bones, chopped into fairly big pieces, soaked in water for 30 to 60 minutes and drained well
- 1 carrot, cut into wedges
- 10 small dried soybean cakes (taupok), cut into halves
- 150g longbeans
- 4 eggplants, quartered
- 100g cabbage cut into 2cm squares
- (A) Pound these ingredients:
- 8 shallots
- 2 cloves garlic
- 2.5cm ginger
- (B):
- 2 tbsp chilli paste
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp mustard seeds (biji sawi)
- 3 stalks curry leaves (daun karupillay)
- 2 cups general santan
- 1/4 cup pati santan
- Seasoning:
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp Maggi ikan bilis stock granules
Instructions
- Heat enough oil in a kuali and deep fry salt fish bones. Drain and leave aside. Remove oil, leaving three tablespoons in the kuali. Throw in mustard seeds. Add curry leaves and (A).
- When mustard seeds pop, stir in (B). Stir fry till fragrant. Add eggplants and one cup general santan. Stir occasionally till it boils.
- Add in rest of vegetables, taupok and salt fish bones. Add the rest of the general santan and let it simmer. Blend in seasoning and pati santan. Bring to a quick boil, then turn off the flame.
- Serve hot with rice.
