Cooking mixed vegetables in curry broth is very simple. open your refrigerator, collect all available vegetables, and cook it with these simple seasonings. the dish would never let you down.
Mixed Vegetables in Curry Broth
Ingredients
1,750 ml coconut milkfrom 1 coconut
100 grams tetelan (the mixture of meat, tendon, and fat scraped from beef bones),cut into chunks
150 grams young jackfruit,cut into chunks, boiled, drained
7 yardlong beans, cut into sticks
1 carrot, sliced diagonally
4 cabbage leaves, sliced
3 kaffir lime leaves,mdribs removed
2 lemongrass, crushed
1/2 tablespoon curry powder
4 1/2 teaspoons salt
1/2 teaspoon white pepper powder
3 1/4 teaspoons sugar
1 tablespoon tamarind juice,from 1 teaspoon tamarind dissolved in ½ tablespoon water
3 tablespoons cooking oilfor sautéing
ground spices blend:
8 cloves shallot
3 cloves garlic
1/2 teaspoon coriander seeds
5 candlenuts, toasted
2 cm galangal
3 cm turmeric
Cooking Steps
- Boil tetelan in the coconut milk until tender. Reduce the liquid into 1.500 ml. Bring it back to boil.
- Sauté ground spices blend, lime leaves, and lemongrass until fragrant.
- Add it to the broth. Stir well. Cook it until boiling. Add jackfruit, yardlong beans, and carrot. Stir well until it is slightly softened.
- Add curry powder, salt, pepper, and sugar. Stir well. Cook it until all ingredients are well-cooked.
- Add in cabbage and tamarind juice. Stir well. Cook it until boiling. Remove it from heat.
- Mixed Vegetables in Curry Broth is ready to serve.
Dina
Dina
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