Tuesday, January 27, 2009
Daging Masak Kicap
Ahh..the second day of CHINESE NEW YEAR...with the eclipse and all yesterday,..I'm bushed..cooked a bit and baked a few...a pity I don't even have the time to snap a pic..Made some brownies with plain choc topping (50 pcs), baked mini curry buns which got snapped up real fast...(I had abt 40 pcs) and a pot full of Green Bean Dessert (Bubur Kacang Hijau) with only the container left... seriously...played the Guitar Hero World Tour with hubby's family..had a blast...but a painful ending..oh well...just to name the day..
So today, I decided to make Beef Stew - My Style..
2 cinnamon sticks
3 star anise
1 yellow onions - wedged
5 onions - sliced
10 baby shallots - sliced
2 inches of ginger - sliced
6 garlic - sliced
3 red chillies - sliced
2 green chillies - sliced
3 tbsp meat curry powder - mixed with a little water to form a thick paste
1 kg of lean beef - cubed thickly or cut into desired portions
3 tbsp pepper
salt to taste
10 cups of boiling water
2/3 cup of soya sauce (kicap manis)
2 brinjals/aubergines/eggplants - sliced thickly and fried
5 potatoes - peeled, cubed and fried
Heat abt 1/2 cup of oil in wok. Saute the aromatics till fragrant and onions have wilted and caramelized a little. Add the curry paste. Stir. When spices look cooked, add in the beef. Sear a bit and then add in the boiling water, pepper, salt and soya sauce. Simmer for a good 40 mins or more on medium heat till beef is really tender and gravy has somewhat reduced to a nice consistency. Add water if it's too thick.
To serve, add the fried brinjal and potatoes and eat with hot rice