Cauldron Beef Curry
Ingredients
Cauldron Beef Curry
Calculate Dish Cost
Ingredient A
Ingredient B (Herbs & Spices)
Spice Mixture
Ingredient C
Ingredient A
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Shallots 80.0 g
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Garlic 30.0 g
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Young Ginger 30.0 g
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Galangal 20.0 g
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Dry Chilli, blanched & drained 80.0 g
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Filtered Water (for blending) 250.0 ml
Ingredient B (Herbs & Spices)
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Cinnamon Stick 10.0 g
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Clove 1.0 g
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Cardamom 1.0 g
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Star Anise 10.0 g
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Curry Leaf 3.0 g
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Corn Oil 80.0 g
Spice Mixture
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Meat Curry Powder 30.0 g
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Kerutuk Powder 20.0 g
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Filtered Water 50.0 ml
Ingredient C
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Pre-Boiled Beef Blade, cut into small cube 1000.0 g
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Filtered Water (or Beef Stock) 3000.0 ml
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Tamarind Juice 20.0 g
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Gula Melaka 30.0 g
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Sugar 10.0 g
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Santan 300.0 g
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Salt 5.0 g
Preparation
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Ingredient A
- Cut roughly and blend it into smooth paste.
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Ingredient B (Herbs & Spices)
- Saute all the ingredients then add into ingredient A. Continue saute until fragrant.
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Spice Mixture
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Ingredient C
- Add in the spices mixture. Continue to stir until oil come out. Add in beef.
- Add water/stocks, bring to the boil to tender the beef.
- Add in santan and season to taste.