Ingredients:
- 3 cloves chopped garlic
- 3 red 1/2 chopped chili
- 1 chopped tomato
- 2 teaspoon oil
- salt
- 1 handful sliced coriander leave (optional)
- Collect varieties vegetables as much as you can Suggested Vegetable Varieties are:
- cook in 10-15 mins
Corn, pumpkin, potato, sweet potatoes
cook in 4-5 mins
mushroom,okra (lady finger),eggplant,long peas,carrot,Broccoli,Asparagus,
green bean,zucchini
cook in 1 min
Edible Green Leaves/chinese broccoli,Water Spinach/Kangkóng
(the shortest vegetables cooking time possible results in less nutrients lost)
Instructions:
1.Wash and cut veggies into small pieces.
2.Put 1 handful of raw rice in a small non-stick frying pan
over medium heat and cook, stirring for 5 mins or until the rice begin to
brown.
3.Place stirred rice to a mortar and gently pound with a
pestle until finely crushed. (Alternatively, use blander).
4.Pour oil to a non-stick pan and heat it.
5.Put chopped ginger and stir fry for 30 sec, then put
chopped tomato until tomato smooth.
6.Add a bowl of water and cover a pan with lip and let steam
up.
7.When water steaming, put hard cooked vegetable first such
as(pumpkin,potato,sweet potato,corn, etc). Cover a pan with lip.
8.After 10 mins or the vegetable are cooked, Add 1/2 bowl of
water and put easy cooked vegetables such
as(mushroom,carrot,okra,eggplant,Broccoli,Asparagus) and chili.Cover a pan with
lip.
9.After 4-5 mins or the vegetable are cooked, add 1/3 bowl
of water and put your rice powder and stir for 30 sec.
10.Add 1/4 bowl of water and put Leafy And Green vegetables
such as(Edible Green Leaves/chinese broccoli,Water Spinach/Kangkóng....) stir
and mixed well for 1 min.
11.Place the curry to the place and serve with rice immediately.
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Lovely Taste and good for health
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