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Curry, curry how we love thee.

This is THE Hainanese Curry.

A crowd favorite of my pack. They will literally eat this every day, if only i'd say yes. 😂 (if they knew how close i was about to crumble & give in too!)


At long last, after endless requests, I got to make this tempting version at home, with the taste ~exactly like Encik Tan's.
My boy, while having it for dinner, gave it an 8️⃣, then a 9️⃣, then finally "Can i give it a 🔟?", he asked. 😂 just kept tastin' better & better, no? 😅

🌶️ Tools

  • Cooking pot deep enough for sauce & pairings
  • Ladle


🌶️ Ingredients

  • Curry mix, 1 pk.
  • Water, 600ml
  • Coconut milk 300 ml.
  • 1 whole head cabbage, sliced to squares.
  • Fried eggs (a bit runny)
  • Fried Chicken, fried! 😅


🌶️ Steps- Braised Cabbage

in the same pot where ur cooking the curry after, on medium heat, add the cabbage to roast for 5minutes.

Add 1 tbsp of cooking oil.

Add 1 tbsp of soy sauce, 1 tbsp of sugar.

A tsp of lime (or better yet, 1 tsp of tamarind sauce).

A tbsp of water.

Saute for 5 minutes on low heat.

Set aside.

Add to cooked curry sauce and cook for 5 minutes more.


🌶️ Steps- Curry Sauce

  • Follow package instructions. (in the pot pour mix into cooking pot. Cook for a minute on medium heat.)
  • Add water. Mix well.
  • Add coconut milk. Mix well.
  • Cook for 5 minutes, stir occassionally.


🌶️ Tips

Pair with Braised Cabbage, boiled potatoes, fried eggs, or toasted bread! 

Yup, that's Singapura style. Shiok! 


💡 Inspired by

Encik Tan's Chicken Cutlet Curry Rice


the magic pot


the magic mix


And we shall hail it the Golden Week (of Curry) ! 😍

p.s.
The braised cabbage complements the curry sauce perfectly.
Even minus the fried chicken, just this veggie together with the sauce is shiok and so filling!




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