Wednesday, December 16, 2015

素豆奶咖喱马铃薯 Vegetarian Potato Curry Rendang

Conventional rendang calls for the use of coconut milk, galangal , lemongrass and kafffir lime leaves combined with other spices. And having to braise for longer period of cooking time till the spices are fully enriched into the dish.
一般传统的仁当咖喱都是采用椰奶,南疆,香茅, kaffir lime leaves 及其他香料。此外,还需要较长的焖煮时间直到香料完全透入食物内。


Unlike most rendang curry which involves longer preparation and cooking time, I decided to come up with an quick and easy version. These days, you could have many commercially packed rendang spices to choose from. However, being a buddhist vegan who also don't consume the five pungent spices commonly found into commercially packed rendang spices, I opted to make do with simple measures. There is no need for blending of the rempah but merely based on simple and direct way of mixing it for the cooking. 
以其跟随传统任当咖喱的较长准备及烹饪时间,我决定采用这个快速简便的版本。虽然您可以容易在市场上购买到许多品牌的商业包装现成的调料,然而,我是因为跟随着佛教信仰吃素及不吃葷菜 唯有自己随便下手配制。通常上,一般商业包装的调料都含又少许的葱,因此我没选上商业包装的调料来做这道菜。这是一道即简单又不须要采用搅拌机来混合调料的食谱。

This recipe will be a good 'quick fix' method of making rendang curry when you do not wish to spend too much time on them. I also opted for soy milk instead of coconut milk after having been recently fed my family with coconut milk laced cooking.
当你忽然有想吃咖喱菜肴的念头,这将会是一个快速的方法。在此,我选择采用豆奶水来取代椰汁,相比下会较低脂。


素豆奶咖喱马铃薯
Vegetarian Potato Curry Rendang

Ingredients 材料
(A)
500g Potato 马铃薯
200g Carrot 红萝卜
2g Ginger 疆

(B)
3 Tbsp Vegetarian Curry Powder 素咖喱粉
3 Tbsp Water 清水

(C)
1 Packet Instant Soya Milk Powder 即溶豆奶粉
250ml Hot Water 热水

(D)
2 Tbsp Cooking Oil 食油
1-1/2 Tbsp Red Chilli Powder 辣椒粉
1/2 Tsp Salt 盐
1 Tbsp Tomato Ketchup 番茄酱
1/2 Tsp Mushroom Powder 香菇粉
500ml Water 清水

Directions 做法

Peel and wash ingredients (A). Cut potatoes and carrots into bite size.
材料A的马铃薯和红萝卜成小切。

Cook potatoes and carrot in boiling water for 12-15 mins until softened.
马铃薯和红萝卜加入滚水内泡煮12-15分钟至软化。

Finely chop ginger and set aside.
疆切碎,搁置备用。

Combine ingredients curry powder with water (B) until it form a paste. Set aside.
材料B的咖喱粉和水混匀于小碗。搁置备用。


Dilute one packet of instant soy milk powder with hot water (C). Set aside.
将速溶豆浆粉混入热水C,混匀搁置。

Heat up 2 Tbsp cooking oil in a frying pan or wok, add chopped ginger and saute till fragrant. Stir in curry powder paste and continue stir fry the paste under medium low heat for a minute before adding in chili powder. Continue stir frying the curry chill paste for another 5-6 minutes until fragrant and the paste starts to darken.  When the paste starts glisten and the oil begins to surface and separate from the paste.
把2汤匙的食油倒入炒锅加热,放入姜末炒香。拌入咖喱粉酱以中小火继续拌炒一分钟后拌入辣椒粉再继续煸炒5-6分钟至炒香。一直到爆香调料至咖喱料的颜色变暗及光泽,而油开始与酱料分解出来为止。

Toss in potatoes and carrots and continue stir frying for 4-5 minutes till the rendang curry chili paste incorporated.
加入马铃薯和红萝卜再翻炒4-5 分钟至入味。


Add water and allow to salute for 2 minutes until the mixture starts to boil. Add soy milk and salt. Continue simmering the curry for 5 minutes. 
把水倒入焖煮2分钟将咖喱烧滚,再加入豆浆水和盐。

Add mushroom powder and tomato ketchup and stir till incorporated. 
混入香菇粉及番茄酱,拌匀。


At this point, you may add extra 1/2 to 1 Tbsp chill powder if you are really into hot spicy food otherwise you may omit this step.
在这时您可以再另加多1/2至1大汤匙的辣椒粉来添加辣度。若你不能吃辣的话,这步骤可略免。

Allow the curry to simmer under medium low heat for 12-15 mins. Add extra water if mixture is overly dry.
以中小火把咖喱焖煮12-15分钟。若是咖喱过干还可另加少许水调制。


Add additional salt or sugar to season if needed. 
有必的话,可再加入适量的盐与糖来调味。

Serve with warm rice.
配上热饭吃最适当。













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