This is a homely local recipe for curry cabbage (咖喱高丽菜). The curry goes well with both rice and fried bee hoon. The recipe is similar to my curry vegetables, except that I used cabbage as the main vegetable component here. I also added “tau pok” (beancurd puff) and leftover vegetables (cherry tomato, french bean & carrot) to make it more sumptuous.
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I love home-cooked curry as it contains the right amount of heat and spices, sans MSG. This vegetable side-dish takes less than 30 minutes to make from preparation to end. Leftover curry can be stored in a glass or stain-proof food container in the fridge overnight. Reheat the curry on the stove on medium heat, stirring through until the curry starts to bubble.
These are the aromatics (shallots, dried chilli, dried shrimps, garlic & oil) for my curry. I place them in a food processor and pulse briefly until smooth. Fry this blended spice paste together with curry powder (see next paragraph below). This blended spices will enhance the curry greatly.