Beef Curry

Name: Beef Curry
Yield: 1
Ingredients: 80.0g Shallots; 30.0g Garlic; 30.0g Young Ginger; 20.0g Galangal; 80.0g Dry Chilli, blanched & drained; 250.0ml Filtered Water; 10.0g Cinnamon Stick; 1.0g Clove; 1.0g Cardamom; 10.0g Star Anise; 3.0g Curry Leaf; 80.0g Corn Oil; 30.0g Meat Curry Powder; 20.0g Kerutuk Powder; 3050.0ml Filtered Water; 1000.0g Pre-Boiled Beef Blade, cut into small cube; 20.0g Tamarind Juice; 30.0g Gula Melaka; 10.0g Sugar; 300.0g Santan; 5.0g Salt; 25.0g Knorr Chicken Stock 500g

This beef curry's rich kuah from a delicious mix of spices will make your diners ask for seconds.

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Spice Paste

Shallots 80.0 g
Garlic 30.0 g
Young Ginger 30.0 g
Galangal 20.0 g
Dry Chilli, blanched & drained 80.0 g
Filtered Water 250.0 ml

Aromatics

Cinnamon Stick 10.0 g
Clove 1.0 g
Cardamom 1.0 g
Star Anise 10.0 g
Curry Leaf 3.0 g
Corn Oil 80.0 g

Soup

Meat Curry Powder 30.0 g
Kerutuk Powder 20.0 g
Filtered Water 3050.0 ml
Pre-Boiled Beef Blade, cut into small cube 1000.0 g
Tamarind Juice 20.0 g
Gula Melaka 30.0 g
Sugar 10.0 g
Santan 300.0 g
Salt 5.0 g
Knorr Chicken Stock 500g 25.0 g

Malay

Main Course

Beef & Lamb

This beef curry's rich kuah from a delicious mix of spices will make your diners ask for seconds.

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Preparation

Spice Paste
- Cut roughly and blend it into smooth paste.
Aromatics
- Saute all the ingredients then add the blended spice paste.
- Saute until fragrant.
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.