Authentic Malaysian Style Vegetable Curry
Authentic Malaysian Style Vegetable Curry

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, authentic malaysian style vegetable curry. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Authentic Malaysian Style Vegetable Curry is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Authentic Malaysian Style Vegetable Curry is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Authentic Malaysian Style Vegetable Curry:
  1. Prepare 4 tbsp Vegetable oil (safflower or canola)
  2. Get 1/2 "a" Red onion
  3. Take 20 "a" Shallots
  4. Prepare 10 clove "a" Garlic
  5. Take 2 stalks "b" Lemongrass (cut into fourths)
  6. Take 6 "b" Cloves
  7. Take 1 piece "b" Star anise
  8. Get 1 "b" Cinnamon stick
  9. Prepare 10 Okra
  10. Prepare 1 Bitter gourd
  11. Take 1 Eggplant (slim Japanese type)
  12. Take 1 one packet Atsuage
  13. Make ready 5 Satsuma-age
  14. Prepare 1/2 Onion (sliced)
  15. Prepare 10 tbsp Curry powder (preferably imported from Malaysia or Singapore)
  16. Prepare 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 is going to wrap this up for this exceptional food authentic malaysian style vegetable curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!