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Authentic Malaysian Style Vegetable Curry Recipe

Authentic Malaysian Style Vegetable Curry Recipe
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Serving : 5
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Prepare the ingredients before making Authentic Malaysian Style Vegetable Curry in your home. Then, follow these steps below to serve Authentic Malaysian Style Vegetable Curry for your family or friends.

Ingredients: Authentic Malaysian Style Vegetable Curry

  • 4 tbsp Vegetable oil (safflower or canola)
  • 1/2 "a" Red onion
  • 20 "a" Shallots
  • 10 clove "a" Garlic
  • 2 stalks "b" Lemongrass (cut into fourths)
  • 6 "b" Cloves
  • 1 piece "b" Star anise
  • 1 "b" Cinnamon stick
  • 10 Okra
  • 1 Bitter gourd
  • 1 Eggplant (slim Japanese type)
  • 1 one packet Atsuage
  • 5 Satsuma-age
  • 1/2 Onion (sliced)
  • 10 tbsp Curry powder (preferably imported from Malaysia or Singapore)
  • 5 Pandan leaves (optional)

How to Make Authentic Malaysian Style Vegetable Curry

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Authentic Malaysian Style Vegetable Curry in your home by yourself.

    Step 1
  • Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency.
  • Step 2
  • Grease a pot with oil, and heat the paste from Step 1. Once cooked through, add the "b" ingredients and stir-fry until the moisture evaporates, and the paste is reduced by 1/2 the original amount.
  • Step 3
  • To prepare the bitter gourd, slice it in half lengthwise, carefully scoop out the pith with a spoon, then slice it into 8-mm thick rounds.
  • Step 4
  • Slice the onion into thick slices.
  • Step 5
  • Cut the okra in half, and roughly chop the eggplant into chunks (then soak in water). Cut the atsuage and satsuma-age into similarly sized chunks. Sizes can be random.
  • Step 6
  • Add the ingredients prepared in Steps 3-5 to the pot, and stir-fry. The photo shows how it should look in Step 7.
  • Step 7
  • Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use.
  • Step 8
  • Add enough water to cover the ingredients, then simmer for 20-30 minutes.
  • Step 9
  • For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding).
  • Step 10
  • For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk.
  • Step 11
  • The top photo shows it with zucchini. I also topped it with fried onion chips. Also, in order to show the vegetables, the photo was taken before adding the soup.
  • Step 12
  • If available, add pandan leaves in Step 8.
  • Step 13
  • If preparing vegetarian style, omit the satsuma-age.
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