Appetizing Curry Vegetables

Weekends coming..and we all love cooking those heavy flavourings. Very appetizing and goes slurping one bowl after another. Loves it!

Best selection of key ingredients

Cabbage: Select China Cabbage (bigger in size).

Potato: Choose Yellow Potato. Another type of darker potato is better served for cooking soup, and the ligher and fairer kinds of potato is the australian potato.

Ladyfinger: Choose where the end-edge is harder (able to pinch off the edge easily using fingers). This kind of ladyfinger is fresher.

Brinjal: The stem of the brinjal should preferably be greener instead of darkish brown colour, and the outer skin in strong deep purple colour. When press, the texture should be firm.

Recipe (Serve 8)

Cooking Tools:

• Wok
  
• Pot
  

Ingredients:

• Vegetable curry paste - 2 pkts (400g: est. $4.40)
• Lemon grass - 1 stalk (approx. 50 or 60 cents for 3 stalks)
• Lime leaves - 6 pcs ($0.50 for a pack)
• Cabbage (wash & cut)- 1/2 ($1.30)
• Brinjal (wash & cut) - 1 whole (220g: est. $0.60)
• Potato (skinned and cut) - 6 wholes (620g: est $1.30 for 8 wholes)
• Ladyfinger (wash) - 8 stalks (approx. $0.60) [Note: Keep as a whole, cut ladyfinger soften easily]
• Tau Pok (Cut) - 10 pcs ($1.10)
• Quail Egg - 15
• Coconut milk - 1 pkt (500g: $1.70)

• Oil - 3 tablespoon
• Water - 1.3 litre
• Sugar - 1/2 teaspoon
• Salt
  

Preparation

• Split Coconut Milk into 2 bowls. Add the first bowl of coconut milk with 300ml of water. Leave the other bowl as it is.
• Boil Quail Egg over medium heat. Remove after 10 mins, peeled shells and leave aside.

Method

1. Heat wok and Oil. Add Vegetable curry paste to fry. Add lemon grass and lime leaves as well. (Medium heat)

2. Add potato to wok & fry.

3. Add a pinch of salt. Fry evenly.

4. Pour ingredients from wok into pot.

5. Pour the bowl of coconut and water mixture. (Note: 1st half bowl)

6. Set 1 litre of water into pot and boil for a min (High  heat).

7. Add sugar and stir.

8. Add a pinch of salt and stir.

9. Add brinjal & ladyfinger. Mix well.

10. Taste gravy (add condiments to taste if needed), cover lid to boil for another min.

11. Check gravy and stir, cover up to heat for half a min.

12. Add cabbage, mix well and cover lid for 5 mins.

13. Add taupok & quail egg. Mix well and cover lid for 5 mins.

14. Add the bowl of coconut milk (without water mix). (Note: 2nd half bowl)

15. Cook for a min and is ready to serve.
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Best regards,

Bee Tai Bak / 'Mi Tai Mu' (米台目) Chinese Rice Noodle in Spicy Dry Version

Have we not tried before this Bee Tai Bak (米台目) at any hawker centre or coffeeshop selling fishball or minced meat noodle store?

Yes for the soupy version, but presumedly the dry version only at stores selling fried bee hoon or mixed vegetable rice (什菜饭).

So far, I've never seen or tasted the dry & spicy version. This delectable dish is what we desired in most afternoon during our lunch at home.

It's cheap & tastiness guaranteed! For about $3 for 3 persons serving, this is how its prepare.

Recipe (Serves 3)

Ingredients:

• Bee Tai Bak ($1 or per packet)
• Green vegetables (Xiao Bai Cai / 'Bak Choy' 小白菜) ($0.70 per pkt /$1.10 for 2 pkts) / (Or Bean sprouts)
• Fishball ($1 per pack) / (Minced meat or, & Prawn based on personal likings)
• Shrimps (2 tablespoons)
• Chilli Padis (8 strips)

• Salt (To taste)
• Ajinomoto (added on preference)
• Dark Soy Sauce (2 tablespoons)
• Oil / (Pork lard with Oil) (approx. 7-8 tblespns)
• Water (one pot)

Method

1. Pound Chilli Padis and Shrimps together until semi-fine.

2. Wash & Cut Vegetables. Heat a wok of water and boil vegetables for approx. 3 mins (Cook in hot water but not in boiling bubble form). Ladlen up vegetables and place aside. (If using bean sprouts - this step is not required)

3. Heat wok & Oil. When heated, fry the pounded Chillis & Shrimps to fragrance using small medium heat. (approx. 1-2 mins)

4. Add Bee Tai Bak and stir-fry.

6. Place in Fishballs & Vegetables to wok. (Alternatively, prawns or bean sprouts here)

7. Add Dark soy sauce to wok.

8. Lastly, sprinkle salt to taste. Add ajinomoto, if you prefer.

It doesn't matter if this dish should be only serve hot. This spicy dry Bee Tai Bak is definitely simple to prepare, less effort taken and wham....a dish prepared in mins....a something else from the usual maggi mee stuffs. Yes, there should be a tad bit of oiliness in it; as a component of its tasty factor. Try it & like it!

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Best regards,