The World Of Tzu Chi(Vol.114).

56 2019 • 09 ecipe Preparation: 1. Cut all ingredients into segments or chunks as needed. 2. Blend each set of ingredients separately with a moderate amount of oil to form three different mixtures. 3. Fry the turmeric and galangal mixture over medium heat for approximately 5 minutes until crisp. Set aside. 4. Cook the bell pepper and chili mixture for 10 minutes over medium heat, then add the coriander, mint and basil mixture and cook for another 10 minutes. 5. Add the fried turmeric and galangal mixture and cook for 5 more minutes. 6. Add the seasonings, mix well and serve. Chief Cook: Ng Kok Sing Photograph by Chin Fook Kuen Translated by Lee Shee Yik Ingredients A: Coriander ................................. 40 g Mint leaves ............................. 60 g Basil ........................................ 100 g Ingredients B: Green bell peppers ................ 160 g Green chilies ......................... 200 g Ingredients C: Turmeric ................................. 20 g Galangal .................................. 24 g Seasonings: Oil ............................................. 3 kg (for blending ingredients and frying) Salt ............................................ 28 g Sugar ......................................... 24 g Seasoning powder ...................... 8 g Vegetarian seasoning powder .... 8 g (serves 10) Jade Green Curry Paste