Malaysian Recipe : Cauliflower and Long Beans in Creamy Sauce

This is a vegetarian recipe

Ingredients:

• 4 oz peas
  
• 1 lb cauliflower, cut into florets
  
• 1 lb long beans, cut into 3 inch lengths
  
• 1 carrot, sliced
  
• 2 tbsp each of butter and oil
  
• 1 onion, thinly sliced
  
• 1 clove garlic, finely chopped
  
• 2 tbsp plain flour

Seasoning:

• 1 chicken cube, crushed
  
• ½ tsp turmeric powder
  
• 1 tsp sugar
  
• ¼ tsp salt
  
• Dash of pepper
  
• 2 tsp light soy sauce

• 8 fl oz. evaporated milk diluted in 8 fl oz. water

1. Blanch vegetables separately. Drain and set aside.
2. Heat butter and oil in wok. Fry onion and garlic till light brown. Add in flour and stir fry for short while. Put in scalded vegetables and stir fry over high heat for 1 minute.
3. Add seasoning with ½ of diluted milk into pan. Stir well, reduce heat to moderate and cook for 5 to 7 minutes. Pour in remaining milk and cook for another 5 minutes or till vegetables are tender.