Curried Beef Indonesia Food

INDONESIAN BEEF CURRY

Steps:

• Start by putting the onions, 2 of the chillies, garlic, salt, cumin, coriander and tumeric into a food processor. Zap it all into a paste.
• Fry the paste for about 2-3 minutes and then put it into your slow cooker or Dutch oven.
• Then take the steak pieces and fry them in the oil in batches until brown on all sides.
• When the steak is browned add it to whichever cooking vessel you are using.
• Then cover the steak and fried paste with the coconut milk. Then add the ginger, sugar, coconut, curry leaves and Rendang curry paste.
• Stir well to mix all the ingredients together.
• Then cook at 160C for about 3-4 hours, or until the meat has become tender and is beginning to fall apart.

RENDANG (SPICY BEEF INDONESIAN CURRY)

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

INDONESIAN RENDANG BEEF CURRY

Steps:

• In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
• Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
• Add spice mixture and stir-fry until lightly browned and fragrant.
• Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
• Add coconut milk, lime juice and sugar. Stir to blend.
• Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
• Serve over steamed rice.

INDONESIAN BEEF NOODLE CURRY

Steps:

• Heat the oil and brown the onions and garlic.
• Add the curry powder and coriander, cook for 2 minutes.
• Add the meat and brown it on all sides, add the coconut milk, cover and simmer for 40 minutes.
• Add the beans and noodles, cook for 10 mins,.
• add the cabbage and cook for 5 minutes.
• Serve.

RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)

Steps:

• Put the beef in the slow cooker.
• In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
• Puree until smooth, then pour over the beef.
• Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
• The beef will be tender and the sauce will be dark brown.
• Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
• Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
• Stir in the sugar and season with salt to taste.
• Serve over steamed rice.

CURRIED BEEF

Steps:

• Heat oil in a large saucepan, over medium heat.
• Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
• Add beef, and stir until meat is browned and well coated with the spice mixture.
• Add broth, thyme, salt and pepper. Bring to a boil.
• Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
• If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.

INDONESIAN BEEF CURRY WITH COCONUT RICE

Steps:

• To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned.
• Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
• Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally.
• Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.
• Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
• Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
• To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
• Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes.
• Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.

CARIBBEAN CURRIED BEEF

Steps:

• Heat the oil in a large skillet.
• Add the garlic, jalapeno, green onions and onions.
• Cook, stirring, for 2 minutes, then add the sirloin strips to the pan.
• Sprinkle the meat with the curry powder and ginger.
• Cook over medium heat, stirring and turning, until the meat is browned, about 5 minutes.
• Add the coconut milk.
• Lower the heat to a simmer and cover the pan.
• Cook for an additional 15 to 20 minutes, or until the meat is tender.
• Serve over hot rice.

CURRIED GROUND BEEF

Steps:

• In a Dutch oven or large skillet heat oil.
• Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
• Add in the ground beef and cook until browned.
• Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
• Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
• If the mixture is too thick add in some water.
• Season with salt and pepper to taste.

CURRIED BEEF (INDONESIA)

Steps:

• Saute the garlic, chives, habanero, onion, ginger and curry powder in a large skillet until fragrant, 1-2 minutes, stirring constantly (to keep from scorching).
• Add the beef and cook until it is browned (can add a little more oil if you like), then add coconut water and salt.
• Lower heat, and cook, covered, for 1 1/2 hours, checking the amount of liquid to make sure it doesn't dissipate (add some water if needed).
• Serve with steamed jasmine rice if you like.