Do you miss minced curry with delicious sauce and tender meat? here are the recipes and tricks

Brilio.net – The thick sauce of chopped curry has an attraction that is hard to resist for Indonesian culinary lovers. The combination of spices is abundant and penetrates perfectly into the beef fibers, providing a very authentic explosion of savory flavors on the tongue. The fragrant aroma of roasted dried spices is the main key that makes your appetite immediately increase when this dish is served at the dining table.

The tender texture of the meat combines harmoniously with the deliciousness of the thick coconut milk to create a truly satisfying eating sensation. The warming effect of ginger, galangal and chili in the curry seasoning gives a refreshing impression to the body after eating it. This rich taste arises from the use of a complete range of kitchen spices but can still be found easily in traditional markets or nearby supermarkets.

The process of processing this curry is actually quite simple and does not require a high level of cooking skills. Most spices simply need to be processed using a blender until smooth, while meat only needs to be boiled for a long time until the texture becomes soft. Patience in sautéing the spices until the oil is released is the key so that the cooking results are not unpleasant and last longer.

Preparation of Ingredients and Cooking Equipment

Preparation of cooking utensils such as frying pans, blenders and sharp knives must be done at the beginning so that the cooking process runs smoothly without any obstacles. The mise en place technique or preparing all the spices in separate containers before starting the stove will really help save time in the kitchen. Placing a smartphone on a stand in an area that is safe but still within reach of the eye is a practical solution for monitoring recipe details digitally without having to dirty the cellphone screen when your hands are busy processing ingredients.

Let’s try it together BrilioFoodSunday (15/3).

Padang Minced Curry Recipe for Sahur

photo: Gemini

Material:

– 500 gr beef
– 130 ml oil
– 150 ml water (for ground spices)
– 1 liter of water (for boiling)
– 1 pack of liquid coconut milk (200 ml)

Ground Spices and Other Seasonings:

– 10 red onion cloves
– 6 cloves of garlic
– 5 candlenuts
– 12 green cayenne peppers
– 125 gr Tanjung red chilies, boiled
– 6 cm turmeric
– 4cm
– 4 cm garlic
– 1/2 nutmeg
– 2 tsp coriander
– 2 tsp ground white pepper
– 2 tsp cumin
– 2 star anise flowers
– 3 cloves
– 6 cardamom grains
– 2 stalks of lemongrass, crushed
– 1 turmeric leaf
– 5 bay leaves
– 2 tablespoons roasted coconut
– 2 sweets
– 2 tsp salt
– 1 tablespoon powdered beef stock
– 1 tsp flavoring

Complementary Ingredients:

– Warm white rice
– Boiled cassava leaves
– Green chili sauce

How to make:

1. Add nutmeg, coriander, cumin, white pepper, cloves, star anise and cardamom to a frying pan, then roast until a fragrant aroma smells and grind all the spices.
2. Process the garlic, shallots, candlenuts, galangal, ginger, turmeric, green cayenne pepper, boiled Tanjung red chilies, oil and water using a blender until the texture is really smooth.
3. Saute the ground spices in a pan until they start to release oil, then add the ground dried spices, lemongrass, turmeric leaves and lime leaves, and stir-fry again until the aroma is very fragrant.
4. Cut the beef into pieces according to taste, then add to the stir-fry with salt, powdered beef stock, seasoning, and roasted coconut, then stir briefly.
5. Pour 1 liter of water and add kandis acid to the dish, then cook over medium heat until the texture of the beef turns tender.
6. Put the melted coconut milk into the pan, stir gently so that the coconut milk doesn’t break, cook briefly until the spices are completely absorbed.
7. The delicious Padang minced curry is now ready to be enjoyed immediately.

How to Maintain Food Nutrition

The nutrition in this chopped curry can still be maintained by paying attention to the duration of heating the spices and coconut milk. The process of boiling the meat should be done first until it is tender before adding the coconut milk at the last stage so that the fat content in the coconut milk is not damaged due to heating for too long. The use of rhizome spices such as fresh turmeric and ginger also provides additional natural antioxidants which are beneficial for the body even though they have gone through the cooking process.

5 FAQs for Padang Minced Curry

1. Do red chilies have to be boiled before blending?
Yes, boiling the Tanjung red chilies first helps give them a deeper red color and removes the unpleasant aroma of the spice.
2. What is the function of roasted coconut in this recipe?
Roasted coconut functions to give the sauce a richer texture, darker color, and the savory aroma typical of curry.
3. How do you make beef tender quickly?
The meat is cut into pieces that are not too large and cooked in the spiced cooking water over medium heat slowly until the texture is soft.
4. When is the right time to add coconut milk?
The coconut milk is added last after making sure the meat is tender so that the quality of the coconut milk is maintained and does not break.
5. Can dry spices not be roasted?
It is highly recommended to continue roasting dry spices because this process will release the natural oils and fragrant aroma that is characteristic of curry.

(brl/lak)