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Variety to Producing 5-Star Authentic Malaysian Style Vegetable Curry

Hoping to eat Authentic Malaysian Style Vegetable Curry a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear procedures on producing a Authentic Malaysian Style Vegetable Curry like a famous chef made.

Authentic Malaysian Style Vegetable Curry

We hope you got insight from reading it, now let's go back to authentic malaysian style vegetable curry recipe. To cook authentic malaysian style vegetable curry you only need 16 ingredients and 13 steps. Here is how you achieve it.

To make an unforgettable Authentic Malaysian Style Vegetable Curry, below are the ingridients required:

  1. Get 4 tbsp of Vegetable oil (safflower or canola).
  2. Use 1/2 of "a" Red onion.
  3. Take 20 of "a" Shallots.
  4. Provide 10 clove of "a" Garlic.
  5. Prepare 2 of stalks "b" Lemongrass (cut into fourths).
  6. Get 6 of "b" Cloves.
  7. Get 1 piece of "b" Star anise.
  8. Use 1 of "b" Cinnamon stick.
  9. Prepare 10 of Okra.
  10. Use 1 of Bitter gourd.
  11. Take 1 of Eggplant (slim Japanese type).
  12. Take 1 of one packet Atsuage.
  13. Provide 5 of Satsuma-age.
  14. Use 1/2 of Onion (sliced).
  15. Get 10 tbsp of Curry powder (preferably imported from Malaysia or Singapore).
  16. You need 5 of Pandan leaves (optional).

After preparing the components, now you are good to cook your 5-star Authentic Malaysian Style Vegetable Curry by following the instructions below:

  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..

Put in lady´s fingers and long beans. Add the rest of the vegetables and pour in the coconut milk. Meanwhile, roughly chop the curry paste ingredients (apart from the turmeric) and whizz. Masterchef contestant and Malaysia Kitchen Ambassador Billy Law shares his authentic Malaysian laksa recipe, one of our favourite easy dinner ideas. Laksa lemak or curry laksa is a coconut-based curry noodle soup well loved by many Malaysians.

Recipe : Authentic Malaysian Style Vegetable Curry

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