The variety of vegetables used makes this dish ideal for vegetarians although they would need to take into account that the Chilli Sambal contains shrimp paste. If they are happy with that then this recipe is relatively easy to use by simply using Chilli Sambal as the spice base. Although this is intrinsically a vegetable dish, most Nonya household would add prawns to give it even more flavour, which would also make this an all in one dish.
- 2 tbsp Chilli Sambal
- 450 ml can coconut milk
- 1 cup water
- 1 tsp turmeric powder
- ¼ white cabbage cut into 1 ½ in lengths
- 2 oz (50g) fine beans, cut into 1 ½ in lengths
- 2 carrots, peeled and halved and cut ino 1 ½ in lengths
- 6 babycorn
- 50g bamboo shoots
- 1 small aubergine
- 1 small beancurd cake, cut into cubes and deep fried
- 1 tsp salt, to taste
Mix together the Chilli Sambal, coconut milk, turmeric powder and water and bring to the boil. Add vegetables and simmer for 10-15 minutes until the vegetables are tender – keeping it al dente if desired. Add fried beancurd and season to taste.
Transfer onto serving bowl and serve with steamed rice.