Wednesday, June 14, 2006
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A new dish from my cookery idol Chu mum: Curry Beef Stew. Again a superbly easy dish to do, and a wonderful combination of Indian curry powder and Cantonese style curry paste. Mixing the hot powder with the more flavoured paste is like having the essences of both in one bowl. Check comment for the recipe.~~
Both curry powder and paste are made from a variaty of spices. Curry originates from India, and has been adopted into most of the mainstream cuisins in countries like Malaysia, Singapore, Thailand, India, Japan, Pakistan, and UK. There are a whole range of different curries to choose from, including white, green, red and, yellow. Curry of each different region has its own special flavour, so as to adapt to the local preference.
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For me, Indian curry is not my favourite as it's too strong and sometimes it tastes almost bitter. I love Japanese curry which is similar to Chinese ones due to the additional sweetness, more vegetables, and less spicy. Interesting to know that curry was brought to Japan by the British during Meiji era and was once considered a western dish. It's in turn brought to Britain by the voyagers, probably invaders, landed in India centuries ago. Expeditions and exploitations have riched the cuisines of the colonizers, but unfortunately the global exporter India remains one of the poorest countries in the world.
# posted by Vivian @ 17:42 
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Recipe for 4
Ingredients
500g beef stew sliced
1 small pack of Indian curry powder
1 small can of Yuen Saoshing curry paste
2 small blocks of crystal sugar
1 carrot (additional sweetness)
2 potato (anything else you like)
3 cloves of garlic finely chopped
3 slices of ginger chopped
some water
Method
1. Boil the oil in wok/pan, and turn off the heat.
2. Stir the curry powder well in the oil before turning the heat on
again.
3. Fry the diced garlic, ginger, and finally the beef flank.
4. When the beef flank changes color, add an amount of water equals to that of the beef, and a little bit of crystal sugar.
5. Throw in all the diced veggies, anything you like from carrots to potato, and simmer for 45 mins.
6. Add curry paste and let to simmer for another 20 mins.
Tips:
It's important not to take off the lid all the time as the heat will escape. So better use a glass lid.
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Ingredients
500g beef stew sliced
1 small pack of Indian curry powder
1 small can of Yuen Saoshing curry paste
2 small blocks of crystal sugar
1 carrot (additional sweetness)
2 potato (anything else you like)
3 cloves of garlic finely chopped
3 slices of ginger chopped
some water
Method
1. Boil the oil in wok/pan, and turn off the heat.
2. Stir the curry powder well in the oil before turning the heat on
again.
3. Fry the diced garlic, ginger, and finally the beef flank.
4. When the beef flank changes color, add an amount of water equals to that of the beef, and a little bit of crystal sugar.
5. Throw in all the diced veggies, anything you like from carrots to potato, and simmer for 45 mins.
6. Add curry paste and let to simmer for another 20 mins.
Tips:
It's important not to take off the lid all the time as the heat will escape. So better use a glass lid.
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