Curry vegetable 印尼咖哩菜


Curry vegetable

Healthy eating need not be boring. Colourful fruits and various herbs and spices can be used to add variety and flavour to your home-cooked meals.

2 packet Dancing Chef Indonesia Curry paste
2 stalks Lemongrass cut into sections
300 g Chopped shred cabbages
15pcs Small fish balls
1 Small carrot sliced (Length: Cut to bite sized-chunks)
100g Long beans, torn or plucked
4 Peeled potatoes cut to bite sized chunks (pre-blanched in boiling water)
150g Okra (lady’s fingers), ends trimmed and sliced
10 Fried beancurd puffs (tao pok), cut into triangular halves
4 Fresh chillies cut thick slices (add last)

400g Coconut milk
2 cups Hot water
Some salt to taste


1. Heat wok, add in Dancing Chef Indonesia Curry Paste and stir-fry over medium low fire for one minute.

2. Stir mix in cabbages and all assorted vegetables toss mixed briefly over high fire. Add in hot water, stir cook for 5 minutes then add in coconut milk and fried bean curd puffs. Bring to poach then lower heat allows simmering mixed vegetables until tender. (Approx. 10 to 12minutes)

3. Finally add in red chili slices. Serve with Lotong rice cake or plain white rice.

Chef’s Tips:
“Eat enough fruit and vegetables. It is recommended to eat 2 servings of fruit and 2 servings of vegetables per day. Brightly coloured fruit and vegetables e.g. tomatoes has more phytochemicals compared to the pale coloured ones”


2包 佳味印尼咖喱酱
2根 香茅
300克 卷心菜
15粒 小鱼丸
1条 小萝卜(切片-长型)
100克 长豆 (切段)
4粒 马铃薯(用沸水滚后去皮,切块)
140克 羊角豆(去掉头和尾,切丝)
10粒 炸豆卜(切一半,三角形,10粒)
4条 辣椒(切丝,厚)

400克 椰奶
2杯 热水
少许 盐


1. 在烧热的Cornell电磁锅里加入价位印尼咖喱酱,用中小火炒过一分钟。

2. 加入卷心菜和其他的蔬菜,开大火,稍微搅拌。加入热水,煮5分钟,过程当中要记得搅拌。5分钟后加入椰奶和炸豆卜,再让他煮滚。之后开小火焖煮,让什菜软化。需大约10到12分钟。)

3. 加入红辣椒丝。和白饭或Lotong饭粿一起端上即可。