Vegetable with Beancurd

Serves (4 to 5)

As necessary Cooking Oil

Ingredients (A)

30 grams Dried Prawn

Ingredients (B)

20 grams Shallot

1 piece Red Chilli

15 grams Blue Ginger

10 grams Yellow Ginger

2 pieces Garlic

Ingredients (C)

2 pieces Bay Leaves

1 sprig Turmeric Leaves

2 pieces Pandan/ Screw Pine Leaves

2 pieces Lemon Grass

Ingredients (D)

2 cups Coconut Milk

1 teaspoon Chicken Powder

2 teaspoons Sugar

As necessary Salt

As necessary Water

Ingredients (E)

40 grams 1^st Carrot

40 grams 2^nd Long Beans

30 grams 3^rd Brinjal

30 grams 4^th Cabbage

Ingredients (F)

2 pieces Beancurd

¼ tin Evaporated Milk

1. Wash and pound the Ingredients (A), and leave it aside.

2. Blend the Ingredients (B), with litter water till smooth and leaves it aside.

3. Wash and cut the Ingredients (E); drain it and leave it aside.

4. Cut the Ingredient (F), into 4 pieces and fry it till golden brown and leave it aside.

5. Heat the oil in a cooking pot.

6. Add in the Ingredients (A) & fry it till fragrant.

7. Then add in the Ingredients (B & C); then reduce the flame and fry it till oily.

8. Add in the Ingredients (D) and simmer it well. Add in water, if wished. Increase the flame.

9. Add in the Ingredients (E), in order as shown.

10. Start with Carrot, after 3 minutes add Long Beans and Brinjal, then after 2 minutes add the last vegetable.

11. After adding the vegetables immediately add in the Ingredient (F), and simmer it well.

12. Add in salt if its necessary.