500g sliced beef filet (can substitute with chicken, fish or even shellfish)
2 large red onions
10 cloves garlic
Small knob of ginger
1 tablespoon udang kering (dried shrimps)
1 tablespoon curry powder
2 tablespoon bottled black pepper sauce
1 tablespoon worchester sauce
A few stalks of curry leaves
1 large yellow onion- sliced thinly
1 yellow capsicum- cut into long strips
2 tomatoes- cut unto wedges
Few stalks of coriander leaves- chopped finely
3 pieces cili padi- sliced thinly (can omit if prefer dish to be not too spicy)
2 tablespoon oil
Salt and sugar to taste
Methods:
1. Blend onions, garlic, ginger, udang kering, curry powder, black pepper sauce and worchester sauce with a little water in food processor to achieve a smooth paste consistency.
2. Cut vegetables and leave aside.
3. In a non-stick deep pan, heat oil. Fry the blended paste until fragrant. Add in curry leaves and fry for a minute.
4. Add in meat. Mix well and stir occasionally. Cover the pan while cooking.
5. When meat is cooked and tender, add in salt and pepper to taste.
6. Finally add in vegetables and give a good stir. Do not overcook vegetables.
7. Serve beef kamheong with rice.
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