Kari Daging

-
Malay/English



Kari daging adalah hidangan versatil. Ia boleh dimakan dengan nasi, roti, dan lempeng. Ia juga boleh dimakan dengan mi dan dibuat inti pizza. Penggunaan rempah yang cukup digabungkan dengan rasa daging dapat menghasilkan kari daging yang sedap. Dan kentang dapat menambah keenakan kari daging semasa dimakan dengan nasi putih. 

Kari daging. Yang ni memang sedap bagi saya tapi mungkin perlu kurangkan sikit minyaknya. 

Ada pelbagai versi dan resepi kari daging. Yang ini adalah versi kuah yang cair dan kurang santannya. Apa yang membuatkan saya gemarkan kari daging versi ini ialah rasa dagingnya yang menyebar ke dalam kuah, membuatkan kuahnya walaupun cair tetapi penuh dengan rasa yang pelbagai dari bahan-bahan yang digunakan. 

Bahan-bahan

  • 500 gram daging rebus sehingga lembut
  • 5 cawan air rebusan daging atau stok daging
  • 9 bawang merah
  • 5 ulas bawang putih
  • Halia 1 inci
  • 1 bawang besar(didadu)
  • 5 cili padi
  • 2 sudu besar serbuk cili atau pes cili
  • 2 sudu makan serbuk kari daging
  • 1 batang kayu manis
  • 3 bunga lawang
  • 5 bunga cengkih
  • 7 buah pelaga
  • 1/2 sudu serbuk lada hitam
  • 2 kentang (potong jadi 8 ketul)
  • Lobak merah dihiris nipis
  • 1 cili hijau
  • Air asam jawa dari 1 1/2  sudu besar asam jawa
  • 1 hingga 2 sudu besar gula melaka
  • 1/2 cawan santan pekat
  • Garam secukup rasa
  • Minyak masak

Cara-cara

  • Tumbuk halus bawang merah, bawang putih, halia, dan cili padi.
  • Panaskan minyak masak dalam periuk.
  • Masukkan kayu kayu manis, bunga lawang, bunga cengkih dan buah pelaga dan kacau selama 30 saat dan masukkan bahan tumbuk.
  • Kacau sehingga sedikit keemasan dan naik bau dan masukkan serbuk cili, serbuk lada hitam dan serbuk kari dan kacau selama 1 minit dan tambahkan jus asam jawa.
  • Kacau sehingga jus asam jawa kering sedikit dan masukkan daging lembu. Kacau rata.
  • Selepas 5 minit masukkan air rebusan daging dan air jika perlu.
  • Tambah juga kentang.
  • Masak sehingga kentang empuk.
  • Masukkan kepingan lobak merah dan cili hijau.
  • Masukkan gula melaka, santan dan garam. Rasa dan tambah apa yang perlu.
  • Masak seketika sehingga kari mendidih. Tutup api.


Comments

  1. Asianmeals12 April 2022 at 02:48

    I read your blog which was very useful for me. I request you to provide the information about oriental sauce, Sambal sotong, etc.

    ReplyDelete

Post a Comment

Popular posts from this blog

Sauteed Romaine Lettuce

-
Image
Malay/English I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallot...
Read more

Solok Lada

-
Image
Solok Lada (so-lock la-da) or Stuffed Chili is a side dish along with Nasi Kerabu (Kelantanese Salad Rice). It is also can be eaten along with rice and gulai or curry. It is a dish made from big green chili (usually a type of chili we call solok chili) filled with flavored grated coconut and fish.  The taste of solok is creamy, a bit spicy, salty and sweet. However the spiciness of the chili has been largely reduced because the chili is cooked and the seeds are removed before stuffing in the coconut filling. Usually sardine and mackerel fish are used to make Solok Lada.  Solok Lada is delicious when eaten with Nasi Kerabu which has a mixed flavor from fresh minced vegetables and herbs, spicy coconut sauce (tumis), grated coconut sambal and budu (anchovies sauce). It is also accompanied with sambal air lada (chili sambal), and any meat of choice. Solok is also delicious when eaten with rice and gulai, a curry like gravy which is usually cooked with meat, fish and c...
Read more

Scrambled Egg Sandwich with Toum

-
Image
This is a sandwich I always make when I harvest the Brazilian Spinach at my small container garden in the backyard. It is easy, delicious and nutritious. The toum is a new addition to this sandwich to give more flavor to it.  Ingredients 1 egg 1/4 cup milk 1/2 cup 1 cup spinach (I use Brazilian Spinach) Toum Mayonnaise Margerine or butter 2 slices of bread A pinch of salt White pepper powder Methods Beat the egg in a bowl until egg white and egg yolk mixed.  Add in some salt, milk and white pepper.  Cook on the low heat. Put scrambled egg aside. Spread margarine or butter on one side of the bread. Toast the bread on the pan. Cook the buttered side until golden. Boil the spinach in 1/3 cup of water until tender. You can also add it raw.  Spread some mayonnaise on one of the bread. Spread toum on another bread. Spread scrambled egg on one if the bread, followed by the spinach.  Then put another bread with toum spread...
Read more