The world of Tzu Chi March 2021 (Vol.132)

57 TZU CHI 132 Ingredients: Bitter gourd .............. 1 pc (cut into pieces) Tomato ...................................1 pc (dice) Carrot .............................. ½ pc (julienne) Minced ginger ............................. 1 tbsp Seasonings: Taucu (whole) ............................. 1½ tbsp Sugar ............................................. 1 tsp Cornstarch .................................... 1 tsp Ingredients A: Broccoli ...........................................150 g Cauliflower ..................................... 150 g Ladies’ fingers ................................ 150 g Long beans ..................................... 150 g Cabbage .......................................... 150 g Pumpkin ......................................... 150 g Tomatoes ......................................... 2 pcs Ingredients B (blend into curry paste) : Red chillies .................................... 70 g Lemongrass ................................... 40 g Ginger ............................................ 10 g Dried chillies ............................... 6 pcs Candlenuts ................................... 4 pcs Galangal ....................................... 3 pcs Curry leaves ............................. 2 stalks Kaffir lime leaves ........................ 2 pcs Turmeric ...............................1 small pc Recipe by Klang Loving Kitchen Photograph by Tai Fuey Tat Preparation: 1. Fry bitter gourd and carrot in large amount of hot oil until they are cooked. Remove the ingredients and keep a little oil in the pan. 2. Sauté minced ginger and Taucu until it is fragrant. Add tomato and cook on low heat. 3. Add bitter gourd and carrot, followed by half a cup of water. Season with sugar and thicken with cornstarch. Seasonings: Coconut milk ................................. 200 g Curry powder ................................ 1 tbsp Salt ................................................ to taste Sugar ............................................ to taste Pandan leaves .................. in moderation Curry leaves .................... in moderation Preparation: 1. Cut Ingredients A, except ladies’ fingers, into small pieces. Then, blanch Ingredients A except pumpkin and tomatoes. 2. Heat oil in a pan. Sauté the curry paste, then add coconut milk and curry powder, followed by 1 litre of water. Bring to a boil, then season with salt and sugar. 3. Add Ingredients A and stir fry. 4. Add curry leaves and pandan leaves, and cook until fragrant. Bring to a boil and then turn off the stove. Note: Since July 2016, a group of Tzu Chi volunteers have been preparing bento lunch boxes at the Tzu Chi Taman Sentosa Community Centre in Klang, to raise funds for the building of Tzu Chi International School Kuala Lumpur. Priced at RM5 each, the colourful bento lunches are not only appealing, but also tasty and nutritious. Veggie curry Bitter gourd with tomatoes