Indonesian Beef Eggplant Curry Food

INDONESIAN BEEF RENDANG

Steps:

• Using pestle and mortar, pound and grind the onions, galangal, ginger, and fresh chillies (if using) into a paste. You can also use a food processor to make this paste. Just put the onion, galangal, ginger, and chillies in the food processor. Then give it a blitz until all the become a thick paste.
• Put the meat in a big wok, add in the spices and herbs paste, the cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt.
• Stir until all the meat pieces are covered with spices. Put the lid on and cook at medium heat. Keep checking and stirring every now and again.
• After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium heat until the milk reaches boiling point, then turn the heat to low. Don't forget to always keep checking and stirring.
• Rendang should be ready within a few hours. But at this point, the rendang will have quite a bit of gravy. You can enjoy it if you want to.
• If you like to have a proper Rendang Hitam (black rendang), you have to cook longer for at least another hour. Cook the rendang until all the gravy evaporates. Take care not to let it stick to the wok, or worse, to burn. Keep checking and stirring.
• When all the sauce is gone, and the rendang turns dark brown, you can switch the heat off. Your black rendang/ rendang hitam is ready.

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 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.

EGGPLANT AND TOFU CURRY

Steps:

• Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.
• Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired.

JAPANESE STYLE EGGPLANT AND GROUND BEEF CURRY

Steps:

• Cook ground beef, onion, and garlic with oil in a saucepan until beef is browned. Add eggplants to the saucepan and continue to cook for additional 5 minutes, stirring.
• Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
• Add the sauce mix and garam masala, stir until fully melted.
• Add tomatoes and green peas.
• Cook 10 additional minutes on low heat.

EGGPLANT CURRY

Steps:

• In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
• Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
• Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
• Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
• Season with salt to taste.
• Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
• Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
• When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.

BRINJAL (EGGPLANT) CURRY

Steps:

• Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
• Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
• Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
• Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
• In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
• Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
• Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

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.

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.