Wednesday, July 7, 2010
Japanese Golden Curry - Beef & Veggie
I've made Japanese curry before, using House instant curry seasoning, and it was a little too sweet for me. A friend of mine highly recommended S&B. In fact, she swears by it.
One fine day, I wanted to give it a try.
Actually, it was my day off but I was too lazy to whip up anything more complicated that throwing instant curry and ingredients into a pot :D
I blame Hong Kong's humidity and summer heat, as always.
You don't need a recipe for this...but let me share how did I do mine.
- 1 lb beef cubes (I used cubes from brisket)
- half an onion, chop into chunks
- 1 carrot, peeled and chopped into bite sized pieces
- 1 pack of straw mushrooms, sliced
- 1 zucchini, peeled and chopped into 5mm thick chunks
- 1 pack of S&B Golden Curry (Hot)
- olive oil, hot water, paprika (optional), black pepper (optional)
Since I used brisket, I used my pressure cooker.
Sautee onion in a bit of olive oil, add mushrooms, add beef, mix about, add carrots, add hot water, a sprinkle of black pepper, and pressure cook for 25 minutes. If you are using other kinds of meat (chicken, beef tenderloin, pork, etc, simply let the meat cook through and you're done). Once the pressure cooking was done, oh my! The beef stock you get...delicious even without any seasoning. Add zucchini chunks at this stage as we don't want to overcook them. Add curry seasoning a few blocks at a time and mix well, add more water if necessary, sprinkle a bit more black pepper and paprika (optional)...and pour curry over a bed of steamed rice.
I love S&B's savory curry flavor. Perfect!
Golden curry eaten overlooking a gloriously golden sunset...
One bowl was definitely not enough ^_^