Spicy Nonya Vegetables
Spicy Nonya Vegetables
Enjoy this quick and easy Malaysian-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • Spice Paste:
  • 2 Red chillies
  • ½ teaspoon ground Turmeric
  • ½ teaspoon Belacan (Shrimp paste)
  • ½ cup Garlic, chopped
  • ½ cup Shallots, chopped
  • 2 tablespoons Cooking oil
  • Nyonya Vegetables:
  • 3 Candlenuts, coarsely chopped
  • 1 tablespoon Cooking oil
  • 4 Bean curd sticks (about 60g), soaked in water to soften, cut into 5cm lengths
  • 1 Carrot, cut into bite-sized pieces
  • 2 cups Cauliflower florets
  • 100 grams Wood ear mushrooms, soaked in water to soften
  • 1 cup Cabbage, coarsely shredded
  • 3 Long beans, cut into 5 cm lengths
  • 100 grams fresh Shiitake mushrooms
  • 240 millilitres Coconut milk
  • 200 grams Cellophane noodles, soaked in water to soften
  • A pinch of Salt
  1. To make the spice paste, place all the spice paste ingredients in a blender and puree until smooth then set aside
  2. Coarsely chop up the candlenuts, mix it together with the blended spice paste
  3. Place a pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the spice paste and fry until fragrant, for about 5 minutes. Add the bean curd sticks, carrot, cauliflower, wood ear mushrooms, cabbage, long beans and shiitake mushrooms. Reduce heat to low; simmer, uncovered, until vegetables are cooked
  4. Add the coconut milk; bring to a boil slowly for around 20 minutes. Lastly, add cellophane noodles and a pinch of salt to taste. Simmer for 2 minutes and serve

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