My parents and brother come back from their 2-week trip to Shanghai this weekend. During my mother’s absence, I’ve been taking turns with my cousin making what I’d like to call “bachelor food”: all kinds of pasta, curries and rice porridges with pork or fish.
One of the easiest dishes that I like to make is Japanese-style beef curry. The main ingredients for 4 serves:
- 700g of chuck or casserole beef
- 1 large onion
- A couple of carrots
- S&B brand “Golden Curry” paste – available in the Asian aisle of your supermarket or an Asian grocery store
- Cut up the meat into cubes. Marinate with salt, sugar and pepper for about half an hour. I also like to add a few tablespoons of sesame-seed oil to my marinates – it has a very nice aroma.
- Chop up the onion and carrots.
- Brown the onions on high heat. Then add the beef and brown these slightly.
- Add water – you know you are doing it right when the water turns into a lovely brown broth.
- Add the carrots and cover the wok to bring the water to a boil. Then turn the heat down to the lowest and let it stew for about an hour.
- Add in the curry paste.
- Stew for another half an hour or one hour, depending on how tender you like the beef to be.
- Serve with rice.
For the impatient, here’s the easy pictorial guide.
p.s. Check out Katie’s Chicken Fried Rice recipe. We were on the same wavelength today. 🙂