Recipe: 1Malaysia Vegetable Curry

By golly, I think I've finally done it...I've created a true multicultural Malaysian curry. This is exciting stuff. After hours of internet as well as library research (albeit by library I mean my cookbook collection), I have managed to come up with a dish that incorporates essential elements of Malay, Chinese and Indian cooking. And best of all it tastes great too, and is flexible enough to incorporate what you may have in your kitchen. The true secret behind this dish is the principle that one cannot be dogmatic. This dish embodies the Malaysia boleh! (translation: Malaysia can!)  spirit, which means anything goes. This curry is not Malay, Chinese or Indian first, it is, quite frankly, simply Malaysian. If you want to be a purist or dogmatic, I hear Ibrahim Ali of Perkasa fame is hiring. Please also note that this dish does not subscribe to any particular faith or religion, neither does this author feel that it's the state's job to determine so. 

Moreover, I believe this curry is in line with the eight principles enshrined in the 1Malaysia concept:

1. Perseverance (As my grandmother used to say there is nothing like sourcing and grinding the spices by hand using a traditional mortar and pestle)
2. Acceptance (There are somethings in life, such as the fact that you cannot realistically cook a curry and expect your stove top to remain clean, that are a matter of fact)
3. Education (You can't truly appreciate the wonderful food that we have in Malaysia until you learn about  our nation's history. Read, read, read)
4. Integrity (If you're going to cheat, such as I have with by using store-bought coconut milk, admit it)
5. Meritocracy (May the best curry win)
6. Humility (My humble curry doesn't hold a candle to my grandmother's or my mother's, no question)
7. Loyalty (My humble curry is better than anything you would find in Singapore, hand's down)
8. Culture of Excellence (If you fail, try and try again. And then defect - I'm kidding).

Ingredients:

1 head cauliflower, separated into medium sized florets and washed

1/2 medium cabbage, leaves separated, cut into large pieces and washed

1 carrot, peeled, washed cut into chunks

1 purple long eggplant/brinjal, cut into 1 inch coins. Sprinkle salt over and leave in colander to remove bitter juices for 1/2 hour. Wash thoroughly and drain.

4-5 long beans, washed and cut into 2 inch lengths

2 tomatoes, washed and cut into wedges

3 green chillies, split and halved

2 potatoes, peeled and cut into large chunks (optional)*

5-10 tofu puffs (cut into halves if large)

5-10 foo chok or fried beancurd sheets (available at wet markets)

1 large onion, peeled and sliced thinly

Aromatics:

4 stalks curry leaves

2 stalks lemon grass, lightly smashed

3cm piece cinnamon stick 

1 star anise 

4 cloves 

2 cardamom pods

1-2 tsp of mixed Indian spices for vegetables (Optional: Available at local provision shops and includes urad dhall, halba, fennel, mustard seeds)

Ground spices (grind in mortar and pestle or spice grinder):

2 tbsp chilly paste 

4 tbsp favourite curry powder (Indian, Chinese, Malay or Nyonya, semua boleh)

6 shallots 

2 cloves garlic
1 inch ginger root, sliced thickly

1 cm piece galangal, sliced thickly**

1/4 tsp turmeric powder 

1 tsp belacan stock granules
4-5 pieces cashew nuts, cracked into small pieces

Seasoning:

1 cube vegetable or chicken bullion (optional)

Sea salt and pepper to taste

1 tsp sugar or to taste

2-3 cups water or light stock (I used vegetable)

1 packet coconut milk

2-3 pandan leaves, shredded and knotted (optional)

Juice from 1 limau purut**

3 tbsp cooking oil such as olive oil or canola

Garnishing:

Coriander leaves, chopped

Sliced red chilly

Method:

In a large wok or saucepan, heat oil over medium heat. Add aromatics, stir fry gently for a few seconds, before adding sliced onions. Fry for another 5 minutes until onions are wilted. Add ground spices, stir-fry until aromatic and oil rises and separates. If the mixture starts to burn or stick to the bottom of the pan, add a couple of tablespoons of coconut milk. 

Add water and half the coconut milk, bring to a boil, followed by vegetable or chicken bullion. Add pandan leaves and potatoes (if using), as well as carrot and green chilly. Cover pan and lower heat. Simmer for about 7-10 minutes, stirring occasionally, until vegetables are semi-tender. Add cabbage, brinjal/eggplant, cauliflower, and long beans and simmer for another 10 minutes until vegetables are cooked to your liking. Top up water if necessary. Add tofu squares and foo chok, as well as remaining coconut milk. Simmer for another 5 minutes, uncovered until gravy thickens. Adjust seasoning. Just before serving, squeeze lime juice over, stir well and dish up. Serve hot, garnished with sliced red chilly and coriander.


*Important note: Introduced by Dutch colonialism. Omit if considered inauthentic.
**Important note: Arguably of Thai origin