This is another typical Nyonya dish cooked with a variety of vegetables that is particularly appealing to vegetarians. I like adding prawns to this dish as it adds extra flavour. It is traditionally served fairly ‘soupy’ as an accompaniment to rice and dry meat or fish dishes. It can also be served as a meal in itself with Nasi Tinday, compressed rice cakes and Serunding, a spicy coconut condiment.
Ingredients
- 1 jar of Nonya Sambal Curry mix
- ¼ white cabbage cut into 1 inch pieces
- 1 Aubergine, cut into 2 inch chunks and deep fried until lightly browned at the edges
- 2 courgettes, sliced into 2 inch thick slices and deep fried until lightly browned at the edges
- 2 carrots peeled and cut into 2 inch thick slices
- 50g firm tofu, deep fried until golden brown
- 50g Kenyan Beans, cut into 1 inch lengths
- 50g tunghoon, glass noodles soaked in water and then drained
- 110g cooked peeled prawns
- 400ml coconut milk
Optional Garnish
- ½ fresh red chilli
- 1 lime leaf
Serves 6
Preparation
Prepare the vegetables as above. Combine the vegetables, coconut milk and Nonya Sambal Curry mix and bring to the boil in a saucepan. Stir and reduce to a simmer for 5-10 minutes until the vegetables are tender. Just before serving add the glass noodles and cooked prawns and bring to a boil.
Transfer to a serving dish and garnish with sliced red chillies and shredded lime leaves.
