My husband bought a pressure cooker as an early birthday gift for me. I couldn’t wait to try it and cook something.
The first dish came to my mind is beef rendang. It is like a type of dry curry and very popular in Southeastern Asia. My husband was very excited and couldn’t wait to try my beef rendang. Actually I have never tried this dish before. So I did a little research online and figured out the recipe and ingredients I need for the dish. This morning, I grab a bite and went to supermarket. I already listed out the ingredients I need. I searched for them according to the list.
These are almost all the ingredients, salt, oil and sugar are not shown in the picture.
- Put shallot, red chili, ginger, blue ginger (galangal), and garlic into a blender. Blend them into paste. This is the most complicated part during cooking. After paste is ready, the rest will be much easier.
- Heat a pan. Add in 1 tbsp oil. Drop all the paste in. Also add in 1/2 tsp turmeric powder, 1/2 tsp clove powder and 1 tsp salt. Stir fry till the paste turns brownish.
- Add in all the beef pieces. I cut it into one-bite size. stir fry till beef turns golden brown.
- Pour in 1 cup coconut milk, and 1 cup water. Stir a bit.
- Add in star anise, cinnamon stick, cardamom pods, lemon grass, a little tamarind paste and 1 tbsp sugar. Stir well.
- Transfer everything into pressure cooker. I pressed the meat button and it just cooked 15 mins. Beef turns very soft.
- Because I added water in, so after pressure cooker, I used normal pot to reduce the sauce on low heat. Stir occasionally.
- Add in some lime leaves to add more flavor. And reduce the sauce to very dry.
My husband said it tastes like the one served in restaurant. 🙂
And he finished the whole plate of it. 🙂
Perfect to go with rice.
This dish came to my mind when my husband asked for Japanese cuisine. Japanese curry is much more mild and not so strong. Japanese curry goes well with fried chicken/pork chop and hot rice.
- Place pork chop on a piece of plastic wrap. Then cover it with another piece. Hit the pork chop with the back of knife to flatten it a bit. Season pork chop with salt and pepper.
- Sprinkle flour over both sides of the pork chop. Then dip in egg first and bread crumbs at last.
- Prepare 1 carrot, 1 potato and 1 onion. Cut carrot and potato into small dices, onion into slices.
- Heat a pan. Add in 1 tbs oil, saute onion first till transparent. Then add in carrot and potato. Stir fry for a minute or 2.
5. Pour in 1 cup stock and add in 2 curry paste chunk (I used Japanese curry). Bring to boil first and then simmer for 15-20 mins or till all vegetables turn soft.
6. Put everything into blender. Blend till smooth and pour back to the pot.
7. To make the curry sauce richer, I also added in 200 ml coconut milk. Also season with salt and pepper. Turn to low heat and keep stirring till completely mixed and simmer to reduce the sauce.
8. Deep fry the pork chop till golden brown. Cool down a bit and cut into slices.
9. Serve curry sauce with hot rice and fried pork chop beside it.
Remember last time my husband said he wanted to have laksa? He actually also said he wanted curry fish too. And He even chose fish filet for me to cook curry fish. Which is really rare, since my husband used to only choose snacks, diary products, and drinks. And he chose me stingray fish fillet. Well, that’s a bit challenging for me, since I have never cooked curry fish before, not even curry stingray fish. But my husband was like over confident with me. “Just cook it in the way how you cook curry chicken lah.” It’s easy to say those words, especially from a man who never cooks.
Anyway, I gave it a try. But not same as the way I cooked curry chciken.
- Cut sting ray fish fillet into smaller chunks. Sting ray has soft bone, which makes cutting a lot easier.
- Sprinkle salt, pepper and turmeric powder over the fish on both sides. (Why do I have turmeric powder in my kitchen while I don’t use it that often. Well, I don’t know either. 🙂 )
- Heat a pan, add in 1 tbsp oil. Fry fish fillet with low-medium heat till both sides turn golden brown. Then set aside for later use.
- Chop 1 onion, 4 garlic cloves and a small pieces of ginger and red chili (according to how spicy you can accept). Chop them as fine as you can. When I lose my patience, I jut chop them coarsely.
- Heat the pan again. Add in another 1 tbsp oil. Put all the chopped ginger, garlic, chili and onion in. Saute till aromatic.
- Add in 2 tbsp curry powder. saute a bit.
- Pour into 1/2 1 cup water or stock. Bring to boil.
- Add in potato chunks (my husband specifically said he wanted potato in this curry fish) , chopped 2 medium tomatoes and 1 tbsp tomato sauce. Lid on and simmer with low heat for 15 mins.
- Add in chopped long beans and green chili. Simmer for another 5 mins.
- Add fried fish fillet in. Also add in 200 ml coconut milk. Stir evenly and simmer for another 10 mins.
- Season with salt.
My husband is pretty satisfied with this curry fish dish.
I cook curry occasionally.
One problem is that every time chicken and potato will be eaten but plenty of curry sauce is leftover. Actually, curry sauce is very tasty, I was wondering if I could use the leftover sauce to make a stew or something.
- Prepare shiitake mushroom (wash and cut into wedges), tofu (cut into small chunks) and French beans (trim two ends).
- Pour the curry into a pot. After chilled in fridge for overnight, it already became paste. Also pour in 1/2 – 1 cup water, depends on how thick your curry paste is.
- Add in some extra curry powder if necessary. Just in case water makes the curry flavor lighter. and also add in 1 tablespoon tomato sauce. Stir gently.
- When the curry boils, add in shiitake mushroom and tofu pieces. Turn to low heat. Let the mushroom and tofu braise in curry for a while. Let’s say at least 10-15 mins to make the flavor go in.
- Put the Frech beans in. You can break the beans into halves if you think they are too long. Simmer for another 5 mins.
- Season with salt.
Tofu is so juicy and full of curry favor. I really like this way to reform curry and also use it to the utmost.
A bowl of Leftover rice
Vegetables you like ( I chose corn, shiitake, onion)
Chopped spring onion
1. Beat two eggs in a large bowl. Add rice into eggs and mix them well to let each rice grain be coated with egg.
2. Heat some oil in the pan. Put rice in. Stir fry till golden brown and eggs are cooked. Set them aside for later use.
3. Fry shrimps till cooked.
4. Heat oil again. Stir fry vegetables together. My order is onion in first, then shiitake and corn at last.
5. Put all the rice and shrimps into vegetables. Stir fry evenly.
6. Sprinkle 1-2 tablespoon curry powder. If you want it to be more pungent, you can add more. Garnish with chopped spring onion.
It actually tastes very good.
1. Heat 2 tsp oil in the pan. Sauté chopped garlic, chili and 1/2 onion till aromatic.
2. Add in 1 tablespoon curry powder, curry leaves. Stir fry a bit.
3. Add in fish balls and pour in enough water covers all ingredients.
4. Bring to boil. Turn to low heat and simmer for 10 mins.
5. Add in 1/4 cup coconut milk or milk. Simmer for another 5 mins.
6. Season with salt and sugar.
1. Prepare 1 whole chicken ( I used around 3/4 of a whole chicken). Cut it into chunks.
2. Chop 6-8 cloves of garlic, 30 g ginger, 1 big onion , 3 red chili. Chop them into very tiny pieces.
3. Heat 2 tablespoon oil in the pan. Put in all the garlic, ginger, onion and chili. Stir fry till aromatic.
4. Add in 4-5 tablespoon curry powder. Stir to mix evenly.
5. Put in a handful fresh curry leaves. Fry a bit.
6. Put chicken into pan. Stir fry to let chicken be coated with spice paste.
7. Pour in 1/2 2 cups water. Bring to boil. Add in chunks of 2 big potatoes.
8. Turn to medium heat and simmer for around 25 mins.
9. Add in 1 small pack of coconut milk (200ml). Stir to mix. Then simmer for another 20 mins.
10. Add in 1 tablespoon sugar, which will make the curry taste a bit sweet and mild. Season with salt.
Serve hot. Perfect to go with rice.
My husband loves it very very. He said my curry chicken almost tastes same as the one sold in foodcourt.
1. Chop 4 cloves of garlic, 2 red chili, a small chunk of ginger. Put them in a small bowl, add in 1 tsp oil, mix well.
2. Heat a pan on stove. Add in garlic, ginger and chili mixture. Also add in 1-2 tablespoon curry powder. Sauté till aromatic.
3. Put crab in the pan. Sauté for 1 min.
4. Pour in 400ml coconut milk and 1 cup water. Stir to mix.
5. Add in 1 tablespoon salt, 1 tablespoon sugar and 1 stalk lemon grass. Turn to low heat. Simmer for 10-15 mins.
6. Pour in 100 ml coconut cream. Bring to boil. And ready to serve.
I have cooked fried pork chop for many times.
1, sprinkle salt and black pepper over pork chop.
2. Coat pork chop with flour.
3. Dip in egg.
4. Coat them with bread crumbs.
5. Deep fry till golden brown.
For the curry part, I use curry powder.
1. Add 2 tablespoon curry powder in pan.
2. Add in 1/2 cup water and 2 tablespoon honey. I used honey to make it less spicy. If you want it to stay spicy, you can add less honey.
3. Bring to boil. Then reduce to condensed.
Put fried pork chop and rice in a plate. Top rice with a fried egg. Then pour curry sauce over it.
The green curry paste I used was bought from supermarket.
1. Heat a little oil in the pan. Add in chopped ginger and curry paste. Stir fry till aromatic.
2. Pour in 1 small pack of chicken stock and 150 ml coconut milk. Stir well and bring to boil.
3. Add in chicken. I cut chicken into slices before cooking so they would be easier to be cooked.
4. Simmer for around 10 mins. Add in French beans, chopped onion and red chili. Simmer for another 3-5 mins.
5. Squeeze in a little lime juice before serving.
Perfect to go with rice or noodle!