How to Turn Premix Spie Blend Into A Paste
Using a mortar and pestle or food processor, pound or blend 200g of chopped onions with 200ml water and 130g spice blend to achieve 530g of spice paste.
530g of spice paste serves to flavour approximately 2.5kg-3kg of cabbage and vegetables.
Store freshly made Mixed Vegetable Curry paste frozen, thawed spice paste to be cooked within a week.
A Guide on How to Cook Mixed Vegetable Curry for 6 – 8 pax
Prepare:
260g Mixed Vegetable Curry paste
120g dried shrimps soaked in water for 2 mins then minced
6 tbsp cooking oil
1.2kg cabbage
Long bean
Carrots
800ml water
200ml coconut cream
Directions:
1. On medium-low heat, stir-fry dried shrimps for 5 mins and set aside.
2. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.
3. Add dried shrimps, cabbage, vegetables and water to cook.
4. When vegetables are cooked, stir in coconut cream.
5. Add sugar to taste.
6. Turn off the heat after curry comes to a boil.
