I'm on stalking mode. My victim is my friend Nor, whose blog Secubit Garam I have been stalking lately.
When we were in school, Nor was a tiny, skinny little thing (made me feel like a big fat giant) but she was big on humor. She was chatty and funny and I liked her a lot.
It never occurred to me that my friend would one day become a well known and popular blogger. Nor has since hung up her boots (or is it frying pan) and no longer updates her blog.
I'm sure she still cooks and bakes up a storm (as updated on FB from time to time). Her priority now is focusing on being a dedicated and doting grandmother. Nor and her family are so blessed!
This is another fabulous recipe which Nor adapted from another source. What I like about this recipe is that there is minimal pounding involved. Yay!
After the dish was cooked, I had a taste and though it was good, somehow it tasted "disjointed". I don't know how to describe it but it occurred to me that this is a dish that improves on sitting.
True enough, the following day it was perfect. It is one of the most delicious beef dishes I have tasted and it will join my list of keeper recipes. You can also substitute beef with chicken as Nor had done.
Recipe source : Adapted from Secubit Garam
- 400g beef, sliced (I used a tough cut known as chuck)
- 8 shallots + 1 inch ginger, pounded
- 1 packet meat curry powder (25g)
- 2 tbsp thick soya sauce
- 2 tbsp tomato sauce
- 2 tbsp chili sauce
- 1 big onion, sliced
- 3 cloves garlic, sliced
- 1 inch cinnamon stick
- 1 star anise
- 2 sprigs curry leaves
- salt to taste
1. Heat oil in wok and saute big onions, garlic, cinnamon stick and star anise until aromatic.
2. Add pounded shallots and garlic and curry leaves. Stir briefly.
3. Add curry powder, thick soya sauce, tomato and chili sauce. Stir to mix.
4. Add beef and stir until well mixed.
5. Transfer to slow cooker and cook on high for 1 hour. Then switch to auto and continue to cook until beef is tender (took me another 3 hours).
6. Can be served immediately or keep for a day before serving for the flavors to develop.
Note : If not using slow cooker, either boil the beef first until tender or simmer over the stove.