Indonesian Beef Curry With Coconut Rice Food

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.

INDIAN-STYLE BEEF CURRY WITH COCONUT MILK

Steps:

• Cut the meat, onions and peppers.
• Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
• Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
• Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
• Add curry powder and meat to the onion and peppers in the skillet; stir well.
• Add coconut milk and heat til warm; add salt and pepper to taste.
• Garnish with cilantro; Serve over rice.

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.

INDONESIAN BEEF & EGGPLANT CURRY

Steps:

• Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
• Heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute. Add the beef, stirring to coat well with the paste, then add the coconut milk and sugar. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
• Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
• Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.