Malaysian Vegetable Curry + GIVEAWAY

Chinese Style Vegetable Curry

One of my favourite vegetarian dish got to be this Malaysian Vegetable Curry made from various vegetables and fried Tau Foo Pok cooked with curry spices and coconut milk. It is simple dish yet and goes really well when eaten with plain white rice or stir fry rice vermicelli (mee hoon). Whenever I attempt to make vegetarian dish, I would cook this curry. I have an old recipe which I made before and now I have fine tuned it further. Hope you enjoy the new recipe!

Malaysian Vegetable Curry


  • 1 1/2 cup of water
  • 150g French Beans/Long Beans, skinned and cut into 2cm sticks
  • Half a Cabbage, roughly cut
  • 1 large Carrot, skinned and sliced roughly
  • 1 brinjal, cut into 5cm sticks
  • 6 deep fried Tau Foo Pok (Puffy Beancurd), cut into half
  • 3 generous tablespoons of Ayam brand curry powder
  • 1 sprig of curry leaves
  • 1 tablespoon of grinded chilli paste/sambal paste (optional if you like some spicyness)
  • 250ml Coconut Milk
  • Salt and pepper to taste
  • 2 Tablespoon of Cooking oil
  • Mint leaves (decoration, optional)


  1. Heat two tablespoon of oil and stir fry curry powder (and optional chili paste) and curry leaves till fragrant.
  2. Add in half cup of water and bring to a gentle boil.
  3. Add in all the vegetables, one at a time in the following sequence as they cooked at different temperature; cabbage, carrots, brinjal, french beans.
  4. Add in another half cup of water and bring to boil. Place the lid onto the pot.
  5. Stir from time to time to make sure all the vegetables are cooked evenly. Add the tau fu pok last.
  6. Gradually stir in the coconut milk. Lower the heat to low.
  7. Continue to simmer till the vegetables are cooked and softened to your liking. Add salt and pepper to taste.
  8. When about to serve, ladle into a bowl and top with mint leaves.

Malaysian Vegetable Curry


As you might have been aware, I have been using CookSnaps plugin for a while now and the team in CookSnaps have been awesomest to work with. If you hadn’t know, CookSnaps allow readers of my blog to cook and showcase the tested recipe by loading a picture and sharing their comments on the recipe. So recently, CookSnaps team decided to convey their appreciation to the cooking blogosphere world by giving away a Jamie Oliver cookbook titled Jamie’s Food Revolution.

Malaysian Vegetable Curry

(picture courtesy of

Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I’ve tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you’re an accomplished cook or a complete beginner, you’ll be able to enjoy cooking and achieve great results in the kitchen.

This book is inspired by all the people I’ve met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

One reader will win Jamie Oliver’s Jamie’s Food Revolution cookbook.

Interested to see how you can participate? Here goes:

  1. Cook any recipe from my P.S. I Love To Cook blog.
  2. Take a picture.
  3. Upload the picture through the CookSnaps widget with your comments. You can see the CookSnaps widget below the recipe on each of the blog post.
  4. You will then have a chance to win the cookbook. Each cooksnap photo is another chance to win.
  5. Contest will run for 2 weeks from date this recipe was posted so time is precious! The deadline of submission will be 25th May 2014.
  6. Winner will chosen at random from all approved CookSnap photos and contacted by the Cooksnaps team when contest is finished and announcement will be made on my blog.
  7. The competition is open to worldwide.

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