1. To make the spice paste, place all the spice paste ingredients in a blender and puree until smooth then set aside.
  2. Coarsely chop up the candlenuts, mix it together with the blended spice paste.
  3. Place a pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the spice paste and fry until fragrant, for about 5 minutes. Add the bean curd sticks, carrot, cauliflower, wood ear mushrooms, cabbage, long beans and shiitake mushrooms. Reduce heat to low; simmer, uncovered, until vegetables are cooked.
  4. Add the coconut milk; bring to a boil slowly for around 20 minutes. Lastly, add cellophane noodles and a pinch of salt to taste. Simmer for 2 minutes and serve.


Spice Paste:

  • 2 red chilies
  • ½ tsp ground turmeric
  • ½ tsp Belacan (shrimp paste)
  • ½ cup garlic, chopped
  • ½ cup shallots, chopped
  • 2 tbsp cooking oil


Nyonya Vegetables:

  • 3 candlenuts, coarsely chopped
  • 1 tbsp cooking oil
  • 4 bean curd sticks (about 60g), soaked in water to soften, cut into 5cm lengths
  • 1 carrot, cut into bite-sized pieces
  • 2 cups cauliflower florets
  • 100g wood ear mushrooms, soaked in water to soften
  • 1 cup cabbage, coarsely shredded
  • 3 long beans, cut into 5 cm lengths
  • 100g fresh shiitake mushrooms
  • 240ml coconut milk
  • 200g cellophane noodles, soaked in water to soften
  • A pinch of salt