Sayur masak lemak

Sayur masak lemak

Vegetable curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 onion, thinly sliced
1 garlic clove, finely chopped
2 fresh red or green chillies, seeded and sliced
1/2 teaspoon dried shrimp paste
1/2 teaspoon ground turmeric
250ml thin coconut milk
1 large potato, peeled and diced
225g white cabbage, shredded
1 teaspoon salt
250ml thick coconut milk
lemon juice, to taste

Method

  1. Put the onion, garlic, chilli, dried shrimp paste, turmeric and thin coconut milk into a saucepan and bring to simmering point. Add the potato and cook for 10 minutes, or until the potato is half cooked.
  2. Add the cabbage and salt to the pan and cook for 3 minutes, then add the thick coconut milk and stir gently until the cabbage is tender and the potato is cooked through. Remove from the heat and add the lemon juice to taste. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again