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Malaysian Beef Curry

Malaysian Beef Curry


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Ingredients

Spice paste

  • 8 large dried New Mexico chiles
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon golden brown sugar

Stew

  • 3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes
  • 1 13.5- to 14-ounce can unsweetened coconut milk
  • 1 tablespoon tamarind paste or tamarind concentrate

Recipe Preparation

Spice paste

  • Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.

  • Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD Can be made 1 week ahead. Transfer to bowl. Cover; chill.

Stew

  • Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 41/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.

  • Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.

Nutritional Content

One serving contains: Calories (kcal) 499.6 %Calories from Fat 51.5 Fat (g) 28.6 Saturated Fat (g) 11.7 Cholesterol (mg) 128.3 Carbohydrates (g) 13.6 Dietary Fiber (g) 3.1 Total Sugars (g) 3.7 Net Carbs (g) 10.5 Protein (g) 46.0 Sodium (mg) 780.7Reviews Section

  1. Spice paste:
    • 8 large dried New Mexico chiles
    • 4 lemongrass stalks
    • 1/2 cup chopped shallots
    • 6 garlic cloves, peeled
    • 2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon ground ginger
    • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
    • 1 tablespoon golden brown sugar
  2. Stew:
    • 3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes
    • 1 13.5- to 14-ounce can unsweetened coconut milk
    • 8 makrut lime leaves
    • 2 whole star anise
    • 1 cinnamon stick
    • 1 tablespoon tamarind paste or tamarind concentrate
    • Chopped fresh cilantro
    • Steamed rice
    • Ingredient info:New Mexico chiles can be found at some supermarkets and at Latin markets. Fish sauce and coconut milk are sold at supermarkets and Asian markets. Look for star anise, star-shaped seedpods, in the spice section of the supermarket. Tamarind is available in Asian and Indian markets.
  1. For spice paste:
    1. Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
    2. Cut off bottom 4 inches from lemongrass stalks chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover chill.
    1. Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
    2. Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.

    Nutritional analysis provided by Bon Appétit


    Directions

    In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.

    Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.

    Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.

    Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.

    Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.


    Malaysian Beef Curry

    If you don't have a slow cooker, use a covered Dutch oven cook the curry in a 325ºF oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry. The spice paste can be made up to a week ahead of cooking.

    Ingredients

    Ingredients For Spice Paste

    • 8 Large Dried New Mexico Chiles
    • 4 Stalks Fresh Lemongrass
    • 1/2 Cup Chopped Shallots
    • 6 Garlic Cloves, Peeled
    • 2 Teaspoons Ground Coriander
    • 1 1/2 Teaspoons Ground Cumin
    • 1/2 Teaspoon Ground Ginger
    • 3 Tablespoons Fish Sauce

    Ingredients For Stew

    • 3 Pounds Boneless Beef Chuck Roast, Trimmed, Cut into 1 1/2-inch Cubes
    • 1 14-Ounce Can Coconut Milk
    • 8 Kaffir Lime Leaves
    • 2 Whole Star Anise
    • 1 Cinnamon Stick
    • 1 Tablespoon Tamarind Concentrate
    • Chopped Fresh Cilantro

    Method for Malaysian Beef Curry

    Method - Spice Paste

    Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles. Cut off bottom 4 inches from lemongrass stalks chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar process to paste. DO AHEAD Can be made 1 week ahead. Transfer to bowl. Cover chill.

    Method - Stew

    Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 41/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick. Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.


    Malaysian-style beef curry

    Foodies Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry. Give it a try to make a change from your usual curry. Extract taken from Lose Weight and Get Fit by Tom Kerridge (£22, Bloomsbury). Photography © Cristian Barnett Print This

    Ingredients

    • 650g lean stewing beef
    • 1 tbsp vegetable oil
    • 1 litre fresh beef stock
    • 1 cinnamon stick
    • 2 star anise
    • 2 kaffir lime leaves
    • 150ml tinned coconut milk
    • 1 tbsp tamarind paste
    • Sea salt and freshly ground black pepper
    • 8 shallots, quartered
    • 4 garlic cloves, peeled
    • 2 dried chillies, stalks removed
    • 2 long red chillies, deseeded
    • 2.5cm piece fresh ginger, diced
    • 2.5cm piece fresh galangal, diced
    • 2 lemongrass stems, coarse layers removed, chopped
    • 1 tsp ground turmeric
    • 500g cooked brown rice (freshly cooked and drained or 2 pouches)
    • A handful of coriander leaves
    • 1 long red chilli, finely sliced

    Instructions

    First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.

    Cut the beef into 2.5cm cubes. Place a large non- stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for 1 minute or until fragrant.

    Add the beef and cook, stirring regularly, for 5 minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.

    Increase the heat, stir in the coconut milk and tamarind paste and cook for a further 5 minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.

    Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.

    Notes

    Lean stewing steak is high in protein and very low in saturated fat – less than 2% – compared with other cuts of beef.

    Extract taken from Lose Weight and Get Fit by Tom Kerridge (£22, Bloomsbury). Photography © Cristian Barnett


    Malaysian Braised Beef Short Ribs

    My Malaysian Braised Beef Short Ribs are slowly cooked in a delicious coconut curry infused with cinnamon, fennel, dried chiles and other warm spices. You get the exotic flavors of Far East Malaysia right in your home kitchen using pantry spices and beef short ribs that are incredibly tender, unctuous and mouth watering. And that sauce!

    Ribs don’t always need to be made on the grill or in the smoker!

    Nope, these Malaysian Braised Beef Short Ribs are slowly braised in a spiced coconut broth that renders the meat to fall apart goodness.

    These beef short ribs are initially dry rubbed with my fantastic Malaysian Curry Powder, then browned to seal in the juices.

    Garlic, shallots, lemon grass, chiles, ginger, curry powder and coconut milk get popped in the food processor or blender and are puréed.

    Poured over the seared beef short ribs then the lid covers all and in the oven it goes for 2 1/2 hours to braise and break down into beyond tender and flavorful meat.

    I like to serve these Malaysian Braised Beef Short Ribs over steamed rice, sauce covering all.

    A few slices of fresh lime and chopped cilantro sprinkled on top and dinner is served.

    This recipe first appeared on Kevin Is Cooking May 2018 and has been updated with a new video.


    Ingredients

    The Paste

    • ½ red onion , roughly chopped
    • ½ inch galangal , roughly chopped
    • ½ inch ginger , roughly chopped
    • 3 garlic cloves
    • 3 candle nuts
    • 5 lemongrass stalks
    • ½ cup water ( 125 ml)

    Beef & The Spices

    • 1.6 lb beef chunks ( 750 g)
    • 1 cinnamon stick
    • 4 cloves
    • 3 cardamom
    • 1 star anise
    • 3 tbsp curry powder , I use mild curry powder
    • 1 tsp chilli powder ,add more for extra heat
    • 1 tsp turmeric powder
    • 1 cup water ( 250 ml)

    The Rest

    • 2 ½ cups water ( 625 ml)
    • 1 ½ tsp salt
    • 4 tsp brown sugar
    • 3 tbsp squeezed tamarind juice , or use lemon/lime juice accordingly
    • 1 tbsp roasted coconut paste (kerisik)
    • 5 kefir lime leaves
    • 7 oz coconut milk ( 200 ml)

    Instructions

    Notes

    1. Add the 2 ½ cup water accordingly. You can start with 1 cup and keep adding as you cook the beef and check for its tenderness.
    2. Slow cooking the meat in the aromatic herbs is what's giving this dish a very deep flavourful taste.

    Tried this recipe? Mention @elmundoeats and tag #elmundoeats!


    Malaysian-style Beef Murtabaks

    In a small bowl, dissolve the sugar and salt in the water. Place the flour in a separate large bowl, then add the margarine. Use your fingers to distribute evenly into the flour.

    Make a well in the centre. Add the egg and about one-third of the sugar/salt water. Stir, adding the remaining water gradually, until the mixture comes together. Turn the dough out onto a work surface and knead for about 10 minutes until soft, smooth and elastic (you can also use a stand mixer with the dough hook if you have one). Divide dough into 6 equal balls. Coat each ball with extra margarine, then transfer to an oiled tray. Cover with plastic wrap and place in the fridge overnight to rest.

    To make the ajat , heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture. This can be made up to a day in advance.

    For the beef filling, heat the oil in a medium frying pan over high heat. Add the onion. Reduce heat to medium-low and cook, stirring often, for 5 minutes or until the onion is soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the curry powder and stir to coat. Increase heat to high. Add the mince and cook, stirring, until browned. Add 2/3 cup water. Reduce heat to low and simmer for 20 minutes or until water has evaporated. Season with salt. Transfer to a bowl and set aside to cool. When cooled, stir in the eggs and coriander.

    Return the dough balls to room temperature. Lightly oil a work surface. Use the palm of your hand to ‘press’ a dough ball out until it’s very thin (about 2mm, or 1/16”, thick). Place one-sixth of the filling into the middle of the pastry. Fold the pastry – envelope style – to enclose. Carefully transfer to an oiled tray.

    Repeat with the remaining dough and mince. Pour enough oil into a large frying pan to come 1cm (a little over 3/8”) up the side. Cook the murtabaks , in batches, for 5 minutes, turning often or until crisp and golden. Drain on paper towel. Allow to cool slightly before cutting into pieces. Serve warm or room temperature with the ajat .


    Join me as I explore the food of Kedah in the north of the Malaysian peninsula, with my guests:
    Chef Johari Edrus (MasterChef Malaysia Judge) … Ещё
    Chef Dato' Ismail Ahmad (Tourism Malaysia Ambassador)
    Khairul Tazril (Malaysia's Chargé D'Affaires to Serbia)
    Kartini Tajul (Malaysia's Education Attaché, Consulate of Sydney)
    The JetLag Warriors
    Ken Abroad
    Shaukani Abbas
    Chef Bob Adnin
    Chef Rene Juefri
    Sue Ann Ooi
    Salsabila Abbas
    Syed Wafa
    Fadhillah Arifin

    Sign up for our Recipes and Bonus Content at https://MalaysianChefs.com/StreetFoodJourneys

    Страница Masters of Malaysian Cuisine была в прямом эфире.


    Watch the video: Gordon Ramsay Learns How To Make A Beef Rendang In Malaysia. Gordons Great Escape


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