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.

Vegetarian Potato Curry Rendang

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

3 Tbsp Vegetarian Curry Powder 素咖喱粉
3 Tbsp Water 清水

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

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.

Cook potatoes and carrot in boiling water for 12-15 mins until softened.

Finely chop ginger and set aside.

Combine ingredients curry powder with water (B) until it form a paste. Set aside.

Dilute one packet of instant soy milk powder with hot water (C). Set aside.

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.

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. 

Add mushroom powder and tomato ketchup and stir till incorporated. 

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.

Allow the curry to simmer under medium low heat for 12-15 mins. Add extra water if mixture is overly dry.

Add additional salt or sugar to season if needed. 

Serve with warm rice.

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