Tuesday, March 15, 2011

Beef Curry Yo!

Postcard #2 - Beef Curry Yo.

Cooking Method:

Heat 2 tbsp of oil in your pot. Once hot, throw in the chopped shallots and garlic. Saute till slightly wilted but not burnt.

Add to the pot your roasted and pounded cumin seeds. Let the baby fry up and fills your kitchen with aroma.
Throw in your curry powder, if its too dry, add about 5 tbsp of water to the mix or a bit more - let it fry till oil starts to break from the curry mix. You'll when its done - when you see the colour of the curry powder changes to a nice brown tint and oil starts to separate around it.

Then add in your cubed beef and just stir them around till it loses its pink colour.

Pour in the water, be careful not to pour everything in at once, you don't want your curry to be too watery.

Let the water boil or leave it on the stove till the meat is tender, to check, just take a piece out and pierce it with a fork. If it slides in gently - your beef is good to go.

Half way through cooking the beef, you can add your potatoes and carrots. Let it sit in for another 20 - 25 minutes till tender.

Pour in your coconut milk, now be sure to slow your fire down and stir constantly. If you don't - the milk will break leaving you white spots. You can still eat your curry - it just won't look as pretty.

Finally, add in your curry leaves, tamarind juice, salt and sugar to taste. The sour taste in the curry should be mild and not overpowering, so be gentle when you add the tamarind juice into the pot - add a bit at a time.

Its ok if you leave the curry on the stove longer, cooks the meat better. But be sure to add water if it gets too thick.

Serve with hot rice or dip in with bread or tortilla. 

Wednesday, March 2, 2011

Postcard from Bali

One of the joys of travelling is learning about the local delicacies and how to make it. Of course there are ingredients that are not locally produce, thus, purchasing the item in a supermarket will fetch a high price. But if you are the adventurous type, you'd probably find the ingredient you need at a more cheaper price.

The avocado aka alpokat - is a fruit that is not native to Malaysian soil, well, not to the Peninsular of Malaysia. I hear that in Borneo, there are Sabahan's and Sarwakian's who actually plant their own avocado trees. But if you are in Kuala Lumpur, you might easily find them in supermarkets selling between RM4.99 - RM 6.99 a piece. If you're lucky they would sell a pack of 3 for RM 11.90. But, if you dare to travel and drive down to Chow kit market, you'd be able to find a fruit stall on the small road facing the Safuan Plaza selling avocado for RM7.00 for 6 pieces. 

However, the ones you find in Chow Kit are not the ones you get in Bali. The texture is the same, but the based of the fruit is less buttery and creamy, more watery - compared to the ones you can find in Bali which are more richer and creamier, just like the Australian grown avocados.

This recipe makes a good morning-power-shake. You can minus out the chocolate syrup. It would just taste as good with out it. Trust me, you do not want to share a glass with anyone. I know I wont.

Splurging a little here ... but I guess its ok. ;)

P/S: This is a series of postcards that I'll be putting up for sale. So, do keep yourself locked onto my blog to check out updates on the complete set. 

Coming Soon ... this first week of March!

Hi everyone,

My apologies for not posting anything up for nearly a month now. I have been away for a quick break and now I am back on track to whip up recipes to stock up in the week and more post on umami agents.

My next recipe post is a Malay version of the Beef Curry and for my next umami agent post, I will be talking about the ginger family!

Apart from recipes, tips and tricks - I will be introducing a product that you can use to pass on to your family and friends!

So keep posted to my blog!!

With love from C.I.B Kitchen.