Authentic Malaysian Style Vegetable Curry
Authentic Malaysian Style Vegetable Curry

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, authentic malaysian style vegetable curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Authentic Malaysian Style Vegetable Curry is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Authentic Malaysian Style Vegetable Curry is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook authentic malaysian style vegetable curry using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Malaysian Style Vegetable Curry:
  1. Make ready 4 tbsp Vegetable oil (safflower or canola)
  2. Prepare 1/2 "a" Red onion
  3. Prepare 20 "a" Shallots
  4. Prepare 10 clove "a" Garlic
  5. Take 2 stalks "b" Lemongrass (cut into fourths)
  6. Prepare 6 "b" Cloves
  7. Take 1 piece "b" Star anise
  8. Make ready 1 "b" Cinnamon stick
  9. Prepare 10 Okra
  10. Prepare 1 Bitter gourd
  11. Prepare 1 Eggplant (slim Japanese type)
  12. Get 1 one packet Atsuage
  13. Prepare 5 Satsuma-age
  14. Make ready 1/2 Onion (sliced)
  15. Prepare 10 tbsp Curry powder (preferably imported from Malaysia or Singapore)
  16. Make ready 5 Pandan leaves (optional)
Instructions to make Authentic Malaysian Style Vegetable Curry:
  1. Combine all of the "a" ingredients in a food processor and pulse to a paste-like consistency.
  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.
  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.
  4. Slice the onion into thick slices.
  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.
  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.
  7. Once the ingredients are cooked through, add the curry powder. Cook while stir-frying. The photo shows the curry powder I use.
  8. Add enough water to cover the ingredients, then simmer for 20-30 minutes.
  9. For those who are not on a diet, add coconut milk to taste (but do not let it boil after adding).
  10. For those on a diet, if you prefer a richer taste, add a small amount of evaporated milk or milk.
  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.
  12. If available, add pandan leaves in Step 8.
  13. If preparing vegetarian style, omit the satsuma-age.

So that’s going to wrap it up with this special food authentic malaysian style vegetable curry recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!