Hainanese Curry Rice (Mixed Curry Gravy Platter)

Cut 150 g potato into even bite-size pieces and roughly chop 120 g cabbage.

Bring water to a boil, cook the potato for about 12 minutes, and check that a skewer or fork slides in without resistance.

Lift out the potato, then blanch the cabbage in the same boiling water for 3 minutes, just until softened but still lightly firm.

Drain both well so excess water does not thin the gravy on the rice.

Heat 2 tbsp oil in a pan over medium heat, then add 1.5 tbsp curry powder.

Stir constantly for about 30 seconds, only until the oil turns deep yellow and smells fragrant, because scorched curry powder tastes bitter.

Pour in 250 ml water, 120 ml coconut milk, and 1 tbsp soy sauce gradually, stirring to loosen any curry clumps.

Simmer over medium-low heat for 8 minutes, until the gravy thickens enough to coat a spoon.

Reheat 250g fully cooked breaded pork cutlets according to the package directions.

Use a fully cooked product for this step, not raw breaded pork. Cut the hot cutlets into 2cm strips.

Spoon 2 cups steamed rice into serving bowls and arrange the potato, cabbage, and sliced cutlet side by side.

Ladle the hot curry gravy generously over the plate right before serving so the cutlet stays crisp at the edges.