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| Assorted Vegetables in Portuguese Sauce ¸²¥ÄÖK¥|½ | |
| Equipment : | |
| saucepan (M) | chopper & chopping board |
| measuring jug | utility bowl (S) |
| utility plate (S) | jelly mould |
| wooden spoon | draining ladle |
| paring knife | bamboo chopsticks |
| measuring spoon | heatproof mould |
| Ingredients : | |
| broccoli | 125 g |
| cauliflower | 125 g |
| baby corn shoots | 100 g |
| button mushrooms | 100 g |
| vegetable stock | 250 ml |
| Sauce : | |
| salt | 1/2 tsp |
| sugar | 1/4 tsp |
| curry powder | 1/2 tsp |
| flour | 1 rounded tbsp |
| evaporated milk | 75 ml |
| coconut milk | 125 ml |
| vegetable stock | 200 ml |
| Method : | |
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1. Preheat an oven to 190¢J. |
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| 2. Wash broccoli and cauliflower. Remove the tough fibres and cut into florets. | |
| 3. Cut large corn shoots and mushrooms in half lengthwise. | |
| 4. Bring stock to the boil. Add broccoli and cauliflower and boil for 3 minutes. Drain and keep the stock as a sauce ingredient. | |
| 5. Arrange the vegetables nicely on a heatproof mould. | |
| 6. Prepare the sauce. Cook it over low heat until it thickens. | |
| 7. Pour the sauce over the vegetables. Bake for 10 - 15 minutes. Serve hot. | |