Curry Vegetables

The Chinese call it Kar Li Cai, it is known as Sayur Lodeh in Malay. Whatever the language, we all agree that the dish's universal name is curry vegetables. Definitely not an original Singapore food (it hails from Malaysia/Indonesia) but its commonness in this country makes it look like one.

Different variations of curry vegetables exist. The ingredients which you use determine what kind of curry vegetables you make. Dried shrimps and shrimp paste are typical components but eliminating them would easily transform it to an option for vegetarian meals.

By including rice cakes, the dish would evolve into Lontong. Of course, the versatility of curry vegetables is also due to what vegetables you use for cooking. Basically, in my opinion, the must-haves are tau pok, cabbage, long beans, turnips, carrots and eggplants.

You may have encountered some that consist of potatoes, snow peas or even cauliflowers. However, I strongly believe that the best and most authentic curry vegetables should not include these ingredients. Potatoes go with curry chicken, Cauliflowers. Maybe Japanese curry? And snow peas should never appear with curry.

Tau pok plays a vital role in this dish. No, I'm not referring to the retarded act where a group of retarded people throw themselves on top of one another. The biggest victim, the one at the bottom, should be called tau kee if you get what I mean.

Anyway, back to topic, just like in kway chap, the tau pok acts as a sponge by absorbing the gravy. Sinking your teeth into one that was floating in curry will create an explosion of the tantalization in your mouth. Chewing a couple of veggies with curry-soaked tau pok at the same time just makes eating this dish so unique.

Sadly, despite its bright appearance, curry vegetables play the supporting role in all meals that has it. Whether it is a vegetarian buffet or at a nasi padang stall, curry vegetables is certainly not the main character.

All other types of curry, be it chicken or fish head, will continue to be the star of the meals that they are in but never curry vegetables. But we have to admit that it is one of the best supporting roles in our cuisine.