Kampong Beef Curry

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life"
Kampong Beef Curry

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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