Beef Curry
This beef curry's rich kuah from a delicious mix of spices will make your diners ask for seconds.
Ingredients
Spice Paste
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Shallots 80 g
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Garlic 30 g
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Young Ginger 30 g
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Galangal 20 g
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Dry Chilli, blanched & drained 80 g
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Filtered Water 250 ml
Aromatics
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Cinnamon Stick 10 g
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Clove 1 g
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Cardamom 1 g
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Star Anise 10 g
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Curry Leaf 3 g
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Corn Oil 80 g
Soup
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Meat Curry Powder 30 g
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Kerutuk Powder 20 g
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Filtered Water 3050 ml
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Pre-Boiled Beef Blade, cut into small cube 1000 g
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Tamarind Juice 20 g
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Gula Melaka 30 g
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Sugar 10 g
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Santan 300 g
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Salt 5 g
Preparation
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Spice Paste
- Cut roughly and blend it into smooth paste.
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Aromatics
- Saute all the ingredients then add the blended spice paste.
- Saute until fragrant.
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Soup
- Add the spice mixture ingredients (meat curry powder, kerutuk powder and 50ml of filtered water) to the sautéed spices. Stir until the oil comes out.
- Add in the cubed beef blade.
- Add the water, tamarind juice, gula melaka, sugar, salt, and Knorr Chicken Stock.
- Boil until tender.
- Add in santan and season to taste before serving.
