How to Make Instant Vegetable Curry from Scratch! 咖喱菜 Singapore Chinese Curry Recipe - Cabbage Okra
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- čas přidán 5. 08. 2021
- Our Prime Minister Lee Hsien Loong once said, "Singapore is not a melting pot, but a society where each race is encouraged to preserve its unique culture and traditions, and appreciate and respect those of others". I think he has nicely summed up the essence of Singapore. What PM Lee said is clearly demonstrated in Singaporean foods and dishes. It's not uncommon to see Chinese in Singapore incorporating the art of Indian curry in their dishes. In fact, most Singaporean Chinese love curries. Other than curry vegetables, chicken curry and fish head curry are very popular amongst Chinese. Normally, curry is made from pounding or blending various spices like galangal, red chilli, shallots etc to form a rempah paste, which is then cooked over medium low heat until it becomes dark red in colour. Then liquids such as water and coconut milk are added to the paste to form what we call curry. This is the traditional way of making curry. In this video, Roland will show you how to skip the rempah paste making process, and cook curry vegetables with only dry powdered spices. As vegetables cook very fast, you can easily prepare this dish even if you're working from home.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Instant Vegetable Curry from Scratch! 咖喱菜
Ingredients:
Serves 3 - 4 pax
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800ml water
1 heaped tablespoon curry powder
1 heaped tablespoon garam masala
1 heaped tablespoon chilli powder
0.5 teaspoon cumin powder
150g red onion (chopped)
20g dried shrimp (soaked for 20 mins & chopped. Add soaking water to the dish)
3 cloves garlic (chopped)
220g round cabbage
80g long beans
100g carrots
5 tofu puffs (taupok)
2.5 teaspoons salt (Roland added 1.5 tsp first then added 1 more tsp later)
60g okra (lady finger)
120g brinjal (eggplant)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Curry powder amzn.to/3jnpxC7
Garam masala amzn.to/3A8iMuD
Chilli powder amzn.to/3xr0hzR
Cumin powder amzn.to/3Abgo6d
Dried shrimp amzn.to/3CfpwbZ
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan amzn.to/2ST48Y3
Get the exact set that we used: heyhommies.com/product/la-gou...
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Filming equipment: iPhone 11 Pro Max (Get from Amazon amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore: en-sg.sennheiser.com/avx
Get Sennheiser wireless microphone from Amazon: amzn.to/3aBH5X2
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I've been eating sauteed cabbage as a side dish daily since I started working from home. Cabbage has many, many health benefits. Your recipe today is a blessing to all who will learn to love eating cabbage. Thanks, Chef Roland and Jamie. Stay safe and healthy.
I had to stop my Saturday morning house cleaning suddenly after getting your notification you uploaded. Great excuse for a break 😂😊
H Roland, you are definitely my favorite chef 👨🍳😊.
Thanks for the lovely recipe as always❤🤗💖😁💕!!!
Hi Roland ! Thanks again for your simple & yummy veg curry recipes.
Once again a SCORE on another delicious dish I can make on my own!!! TFS SOOOO MUCCCHHH! I appreciate you.
Looked delicious as usual!! Roland!! You always make everything seem so easy!! I love that about ya!!! Thank you always 💓stay safe and have a blessed weekend 💕
Wooow … this looks delicious … thanks chefs Roland 👨🍳👍
Wow ,sure to cook for today lunch,
Thank you for the recipe 😊
Oh wow! Even simpler than your other curry vegetables recipe that I have tried! Thanks for sharing!
I'm going to to cook this now , I'm just off to the shop to get puffed Tofu now i know what its called . You have great recipes Roland .
Wow! This looks amazing! Going to try and cook this weekend!
Happy cooking!
I love easy recipes so, I will try this one. Ty👍
Hai Roland, every time you "give it a taste" after completing cooking the dish n say "Wow, very good" -- I believe you! Keep up the good job! Must try this one soon!
Looks very yummy 😋
you make vegetables fun.
A little of coriander powder will enhanced the flavoured.
Looks so delicious! I like Asian cooking~!
Look so yummy 🤤
I love vegetable curry.
Thanks for another easy to cook yummy dish. What is Garam Masala? What flavor does it add to the dish?
Looks very delish 😊
Wow yummy 😋 will cook on National Day 🤩 Happy National Day Singapore 🇸🇬
Very delicious
nice choice of food I Love your recipe for your cooking.
Thank you so much!!
This is super simple
Try this for my bossing dinner thanks 😊
A bit of coconut milk n coriander powder will make it even tastier.
I like this resepi no oil
What are tofu puffs? Looks delicious. 👍🏻🥰
I will cook this tonight
I will cook to my bossing thank you.
👍👍
Chef Roland. I've never used garam masala before. How does garam masala enhance this dish? Can I leave it out because I'm not sure how to cook with garam masala and later, the leftover will be wasted. Thanks
Hi.. I like abit of sour taste
so may I add mustard seeds or tamarind? Thank you
Hi, do you add coconut milk?
Your recipes look delicious, but do you only provide the written ingredients and instruction by video only, no written instructions?
👏👏👏🤗🤗🤗👍👍🤗😘😘😘
Thanks for this! Do we need to add coconut milk?
Yes . Definitely. Though Roland will insist later that he omitted it for a healthier curry 😂
Huimin Chua *No you don't need to, you didn't see coconut milk written on the screen did you;)!? And the exact recipe is within the video description writing. Just press the little grey triangle on the right, underneath the video! Now can you see a list of all the ingredients, Huimin;)!?*
Romano Dom *Why did you purposely lie to Huimin, Romano!?*
But I thought it’s for vegetarians, why shrimps??
It's vegetable curry not vegan curry. It's a mistranslation on your part.
No need to watch more than 3 minutes of this - it's wrong to miss out "tempering" the curry spices - When you just throw them in water all you get is a raw taste that resembles chucking a heap of curry powder into a stew. It's not good.
Fry the dry spices with the onion until 'the oil comes back' that's how the Indians have done it for centuries. Then add your veg and stock and cook till the veg are tender. Sorry but this isn't the way. I don't wish to sound smug but I've been cooking curries every week since 1971 so I have a bit of experience.
Totally agree with you