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Spice Paste

  • Shallots 80 g
  • Garlic 30 g
  • Young Ginger 30 g
  • Galangal 20 g
  • Dry Chilli, blanched & drained 80 g
  • Filtered Water 250 ml

Aromatics

  • Cinnamon Stick 10 g
  • Clove 1 g
  • Cardamom 1 g
  • Star Anise 10 g
  • Curry Leaf 3 g
  • Corn Oil 80 g

Soup

  • Meat Curry Powder 30 g
  • Kerutuk Powder 20 g
  • Filtered Water 3050 ml
  • Pre-Boiled Beef Blade, cut into small cube 1000 g
  • Tamarind Juice 20 g
  • Gula Melaka 30 g
  • Sugar 10 g
  • Santan 300 g
  • Salt 5 g
  1. Spice Paste

    • Cut roughly and blend it into smooth paste.

  2. Aromatics

    • Saute all the ingredients then add the blended spice paste.
    • Saute until fragrant.
  3. 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.
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