Kampong Beef Curry
Ingredient
Portion: 6
- 1 Kg of Fresh Beef Tenderloin
- 2 Potatoes
- 4 Tbsp Curry Powder
- 2 Tbsp of Dried Red Chilly powder.
- 6 Shallot
- 8 Cloves of Garlic
- 1 Onion
- 2 inch of Ginger
- 4 Tbsp of Cooking Oil
- 2 inch Cinnamon, Cloves, Star Anise, Cumin (dried spices)
- 2 Tsp of Salt
- 1 Tsp of sugar
- 250ml of Coconut Milk
- 4 Red Chillies
- A piece of Asam Keping
Preparation of Ingredient
- Slice the beef into thin pieces, again the grain about 1" in size. Clean and keep it aside.
- Slice thin the garlic and shallot
- Peels off potato skin cut into semi wedge and kept immerse in water.
- Add water to curry and chilly powder to make a dilute paste.
How to Cook?
- Heat a cooking pot to medium high (with thick bottom plate) or a wok and add in cooking oil
- Add in dry spices, cinnamon stick, cloves, star anise, cumin and mix well, slowly stir for 4 minutes
- Add in the Paste curry with dried chilly powder mix gently with the dried spices and continuously stir the mix until well blend
- Upon the first sign of separation of oil and curry paste add in the potato and stir mix well for another 5 minutes to soften it.
- Add in the sliced beef and mix well until the beef is soft for another 12 minutes
- Add in the diluted coconut milk, salt and pinch of sugar and to stir gently, so as to ensure no overcooking of the curry paste.
- The beef curry is cooked if the potatoes is soft
- Upon near boiling add in the halved red chilly.
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