This is the beginning of my cooking series. The curry recipe has been refined by me over the years and is often my go to choice when I don’t have a lot of time to cook.
Ingredients
- White rice (Any amount)
- Beef flank plate (500g)
- Carrot
- Potato (1:1 Ratio to carrot)
- Red onion (1/500g beef)
- Cooking wine (5mL Ethanol/100g beef)
- Japanese Curry blocks (1/500g beef)
- Cooking oil
- Spam (Optional)
My personal preference is to have 1:1 ratio between rice and the beef/carrot/potato mix. The amount shown above is 3 servings.
Tools
- Pressure cooker
- Pan
- Pot
Steps
- Put the beef flank plate in cold water sufficient to immerse it and bring the water to a boil. (5 minutes)
- Scrape off the surface residue. This is the blood from the beef.
- Prepare a pressure cooker and put the cooking wine and beef in.
- Cook the beef in high pressure setting. The longer this cooks the softer the beef. (30-60 minutes)
- Cut carrot and potato into chunks. Cut red onion into rings.
- Put the carrot, potato, and onions into the pressure cooker and cook at high pressure with the beef (15 minutes)
- Put equal weight of curry blocks and oil in a pan and cook on medium heat until 50% of the curry melts (3 minutes)
- Decant off all of the water from the pressure cooker. (Optionally, retain some water and mix with the curry)
- Pour the contents of the pressure cooker into the pan with curry. Add the optional spam.
- Mix on medium heat (5 minutes)
Meanwhile, cook white rice in a rice cooker. Serve hot.
