Vegetable Curry by KNORR

Preparation: 20 mins
Cook: 20 mins
Serves: 4

4 tbsps oil
1 small cabbage, quartered
1 carrot, sliced
1 brinjal, sliced
8 long beans, cut into 3 cm lengths
30 gm cloud ear fungus, soaked till soft and drained
2 pcs fried tofu, quartered
30 gm tang hoon, or glass noodles, soaked in water
Thick coconut milk from 1/2 coconut
4 kaffir lime leaves, sliced finely

Rempah (Pounded together):
3 red chillies
4 candlenuts
2 cm shrimp paste or belacan
12 shallots, peeled

Seasoning (Mixed well):
2 tbsps KNORR Tom Yam Seasoning Powder
1 tsp salt
1 tsp sugar
1 cup water

Method:
1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant. Add cabbage, carrot, brinjal, long beans, cloud ear fungus and stir-fry for 2 mins. Mix well
2. Add seasoning ingredients and turn fire to low to simmer vegetables until tender, about 5 - 8 mins. Add fried tofu, tang hoon and coconut milk
3. Once it starts to boil, turn off the fire. Sprinkle sliced kaffir lime leaves over curry and serve hot with rice