Malaysian Mixed Vegetable Curry

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Curry is a popular spicy dish here in Malaysia, enjoyed by people of all races. Malaysians are known for their "dry", known as the curry rendang, while Indians have a wet "variant you have) the pleasure of equality (and hot!.

However, many people have a misconception that usually only meat cooked with curry. Fact, there is a less well-known dish that uses vegetables to cook a pot of curry.

Ingredients ===========

1. 300 g cauliflower, cut into florets

2. 200g long beans, slicedin 1-inch lengths

3. 250 g turnips, cut into slices

4. 1 carrot, sliced

5. 50g cloud ears, soaked and washed

6. 3 packs with the fresh, young corn, half cut into slices

7. 50g dong fen (Very thin paste of soaked mung bean starch), and cut into short pieces

8. 1 can of mushrooms

9. 500g coconut meat, mixed with 3 cups of water to make coconut milk

10. Salt and sugar to taste

11. ½ cup oil

ServesCurry ======================

1. 2 sticks Lemon Grass

2. 30 g galangal

3. 100 g ginger

4. 20g turmeric roots

5. 1 piece of leaf turmeric

6. 50g chilli

7. 30 g of dried chilli

Instructions ============

1. Reason for the ingredients for the curry into a paste.

2. Heat oil and fry the curry ingredients until fragrant and oil separates from sauce.

3. Add the coconut milk and bring to a boil.Then add the cabbage, long beans, beets, carrots and mushrooms.

4. When the vegetables are a bit 'soft, add the cloud ears, young corn and dong fen. What simmer for 10 minutes.

5. Sugar and salt to taste.