Curry is a favourite spicy ply here in Malaysia, enjoyed by grouping of every races. Malays are famous for their dry curry same rendang, patch Indians hit a wetter var. that tastes equally enthusiastic (and hot!).
However, most grouping hit a misconception that commonly exclusive meat is grilled with curry. Actually, there's a lesser-known ply that uses vegetables to prepare a curry dish.
Ingredients
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1. 300g cauliflower, revilement into flowerets
2. 200g daylong beans, revilement into 1-inch lengths
3. 250g turnips, sliced
4. 1 carrot, sliced
5. 50g darken ears, soaked and washed
6. 3 packets of firm teen corn, sliced in half
7. 50g of peal fen (Very anorectic Mung noodle polyose noodles), soaked and revilement into brief lengths
8. 1 keep of fix mushrooms
9. 500g palm meat, integrated with 3 cups of liquid to attain palm milk
10. briny and dulcify to taste
11. half a prize of oil
Ingredients for curry
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1. 2 stalks yellowness grass
2. 30g of galangal
3. 100g of ginger
4. 20g of tumeric roots
5. 1 example of tumeric leaf
6. 50g chillies
7. 30g of preserved chillies
Instructions
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1. Ground the ingredients for the curry into a paste.
2. Heat the lubricator and fry the curry ingredients until it is odoriferous and the lubricator seperates from the sauce.
3. Add in the palm concentrate and alter it to a boil. Then, add cauliflower, daylong beans, turnips, carrots and mushrooms.
4. When the vegetables are slightly tender, add in the darken ears, teen callus and peal fen. Allow it to simmer for 10 minutes.
5. Add dulcify and briny to individualized taste.
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