杂菜咸鱼骨咖哩(Mixed Vegetable and Salted Fish Bone Curry)

从前住槟城时，这道杂菜咸鱼骨咖哩，常是安家的桌上肴。

偶尔是，经济饭档的选择，

偶尔是邻里间的递送，

从来不曾出自安家的灶炉。
When we were living in Penang, this Mixed Vegetable and Salted Fish Bone Curry was a frequent dish. Sometimes it came as a choice from economic rice stall, sometimes it came as a homemade dish from neighbors, but never once from our own kitchen.

 
这5，6年来，不是没有想念过那份美好滋味，

只是我不会特意去买咸鱼骨，不要问我为啥？ 我也答不出来。
These past five or six years, it's not that we didn't miss this aromatic dish, but I simply never bought Salted Fish Bone. As for why, even I myself can't answer.

窝心的邻里，适时地给安迪送来一包咸鱼骨，

加上按耐不住，对杂菜咸鱼骨咖哩的思念，

理所当然就开锅来个初体验咯。
The other day, my wonderful neighbor gave me a packet of Salted Fish Bone. Obviously, the only thing to do with it was to cook this long-missed Mixed Vegetable and Salted Fish Bone Curry!

材料(Ingredients)：
300克 咸鱼骨，（洗净沥干）.....300g salted fish bone,(washed and drained)
300克 中蝦 ..............................300g prawn
1/2杯 炸油  .............................1/2 cups oil for deep-frying 
1000毫升 水..............................1000ml water

咸鱼骨 Salted fish bone

  A （舂烂）A (pounded) :
12条 辣椒干（去籽，浸软）.......12 dried chillies,soaked
120 克葱头仔  ..........................120g shallots
30克 蒜头  ................................30g garlic
3支 香茅  ..................................3 stalks lemongrass
10克 南姜  ................................10g galangal
10克 姜   ...................................10g ginger
5克 黄姜 ....................................5g turmeric

B （拌匀）B(mixed)
2汤匙 咖哩粉 ............................2tbsp curry powder
2汤匙 辣椒粉 ............................2tbsp chilli powder
1汤匙 芫茜粉 ............................1tbsp coriander powder

C C
200 克豆腐卜，切半 ..................200g tou fu pok,cut into half
150 克 豆角，切4cm长段 ...........150g long bean, cut into 4cm length
1 条 红萝卜，切4cm长段 ...........1carrot, cut into 4cm strips
2条 茄子，切4cm长段 .................2 eggplant, cut into 4cm strips
300 克 包菜 ，切块 .....................300g cabbage, cut into pieces
2条 红辣椒，切片 .......................2 red chillies,sliced
1条 青辣椒，切片 ........................1 green chilli, sliced

调味料 (seasoning)
2汤匙 生抽 ....................................2tbsp light soya sauce
1汤匙 糖  ........................................1tbsp sugar

100毫升浓椰浆 ...............................100ml thick coconut milk

做法(Method)： 
1。烧热油，将咸鱼骨炸香，捞起。
1. Heat up oil and pan-fry salted fish bone until fragrant. Dish and drain.

2。用剩下的油爆香A料，加入B继续炒香，倒入水煮滚。
2.  In the remaining oil, saute A until fragrant.  Add in B and continue to stir-fry until aromatic.  Pour in water and bring to boil.
 
3。加入炸香咸鱼骨及C料煮滚，转小火焖至蔬菜软。
3. Add in fried salted fish bone, C and bring to boil.  Lower the heat and simmer until the mixed vegetables are soft.
 
4。 加入调味料和浓椰浆煮滚，最后加入虾子快速煮滚。
4. Add in seasoning and thick coconut milk and bring to boil. Lastly add in prawns and bring to a quick boil.
 
5。 试味，盛起，趁热配饭享用。 
5. Taste. Dish up and serve hot with rice. 

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