Malaysian recipe for Vegetables with Prawns and Beef in Coconut Gravy
INGREDIENTS
- 3/4 kg mixed vegetables (cabbage, eggplants or brinjals, long beans - cut into cubes)
- 1/4 kg prawns (shelled & cleaned)
- 2 cups beef (cubes)
- 1 piece bean curd cakes or firm tofu
- 1 piece tempe or fermented soya bean wrapped in banana leaves (optional)
- 2 tbsp oil
- 2 medium onions (chopped fine)
- 2 cloves garlic (sliced thin)
- 8 green chillies (seeded & sliced thin)
- 1 stalk lemon grass (crushed)
- 3 cups thick coconut milk
- salt to taste
- 1 bundle transparent vermicelli (soaked in water to soften & drained)
Omit tempe or fermented soya bean wrapped in banana leaves if you are unable to find them. Use 1 extra piece of firm tofu or bean curd cake instead.
- Cut the bean cakes or firm tofu and tempe into cubes
- Heat oil in saucepan and fry onions and garlic
- Add in green chillies, beef cubes, prawns and lemon grass
- Stir well and add coconut milk
- Bring to the boil, cook gently till meat becomes tender
- Add in vegetables, bean cakes or tofu, tempe and cook till vegetables become soft
- If gravy becomes thick, add more coconut milk or water
- Add salt and vermicelli and cook for another 5 mins
- Dish out and serve hot
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