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Cauldron Beef Curry
Ingredients
Cauldron Beef Curry
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM382.97
Cost per Serving
Food Cost Margin
Ingredient A
Shallots
/g
80.0 g
0%
Garlic
/g
30.0 g
0%
Young Ginger
/g
30.0 g
0%
Galangal
/g
20.0 g
0%
Dry Chilli, blanched & drained
/g
80.0 g
0%
Filtered Water (for blending)
/ml
250.0 ml
0%
Ingredient B (Herbs & Spices)
Cinnamon Stick
/g
10.0 g
0%
Clove
/g
1.0 g
0%
Cardamom
/g
1.0 g
0%
Star Anise
/g
10.0 g
0%
Curry Leaf
/g
3.0 g
0%
Corn Oil
/g
80.0 g
0%
Spice Mixture
Meat Curry Powder
/g
30.0 g
0%
Kerutuk Powder
/g
20.0 g
0%
Filtered Water
/ml
50.0 ml
0%
Ingredient C
Pre-Boiled Beef Blade, cut into small cube
/g
1000.0 g
0%
Filtered Water (or Beef Stock)
/ml
3000.0 ml
0%
Tamarind Juice
/g
20.0 g
0%
Gula Melaka
/g
30.0 g
0%
Sugar
/g
10.0 g
0%
Santan
/g
300.0 g
0%
Salt
/g
5.0 g
0%
/
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
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.
