Cauldron Beef Curry

Name: Cauldron Beef Curry
Yield: 10
Ingredients: 80.0g Shallots; 30.0g Garlic; 30.0g Young Ginger; 20.0g Galangal; 80.0g Dry Chilli, blanched & drained; 250.0ml Filtered Water (for blending); 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; 50.0ml Filtered Water; 1000.0g Pre-Boiled Beef Blade, cut into small cube; 3000.0ml Filtered Water (or Beef Stock); 20.0g Tamarind Juice; 30.0g Gula Melaka; 10.0g Sugar; 300.0g Santan; 5.0g Salt; 25.0g Knorr Chicken Stock 500g

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Ingredient A

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 (for blending) 250.0 ml

Ingredient B (Herbs & Spices)

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

Spice Mixture

Meat Curry Powder 30.0 g
Kerutuk Powder 20.0 g
Filtered Water 50.0 ml

Ingredient C

Pre-Boiled Beef Blade, cut into small cube 1000.0 g
Filtered Water (or Beef Stock) 3000.0 ml
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

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Preparation

Ingredient A
- Cut roughly and blend it into smooth paste.
Ingredient B (Herbs & Spices)
- Saute all the ingredients then add into ingredient A. Continue saute until fragrant.
Spice Mixture
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.