How To make Spicy Malaysian Style Beef
1 lb Lean beef bottom round
Steak, trimmed of fat and Cut in 1-1/2-inch pieces 1 Onion; chopped
1 Bud garlic; finely chopped
1 tb Jalapeno pepper;chopped fine
1 tb Prepared mustard
1 tb Light soy sauce
1 ts Coconut flavoring
1 ts Ground coriander
1/2 ts Ground ginger
1/4 ts Ground cumin
1. Combine ingredients in an electric crockery cooker and stir gently to
coat meat evenly. Cover and cook at low setting according to manufacturer's directions, until meat is very tender--about 12 to 18 hours. Serve with brown rice and steamed vegetables if desired. Makes 4 servings, 175 calories each. SOURCE: Light & Spicy
How To make Spicy Malaysian Style Beef's Videos
Easy Beef Curry Recipe | How to make Beef Curry Recipe in Pressure Cooker | Beef Recipes
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Easy Beef Curry Recipe
Beef Recipes
Beef Curry in Pressure Cooker
Try out this simple and easy Beef Curry Recipe in a Pressure Cooker and impress your family.
Detailed Recipe -
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Ingredients for Beef Curry
Beef (Boneless) - 500 grams
Onions - 2 sliced
Ginger-garlic paste 2 tbsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Meat Masala - 2 tsp
Yogurt - 1/4 cup
Water - 1 cup
Salt to taste
Oil - 3 tbsp
Coriander leaves for garnish
Ps: Check salt quantity in the Meat masala before adding salt to the curry. Adjust accordingly.
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BEEF CURRY | do not Boil in Water directly! I will show you How to cook Delicious Beef Curry!
Try this very Delicious Filipino style Beef Curry. this is really good!
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List of Ingredients you need:
Beef (kalitiran / chuck part)
Cooking oil
Garlic
Ginger
Onion
Salt
Black pepper
Soy sauce
Sugar
Bayleaf
Star anise
Curry powder
Lemon grass
Water
Bell pepper
Potato
Red chili
Coconut cream
All purpose cream
#Beefcurry #Bestbeefrecipe #Howtocookbeef
Super Easy Best Ever Beef Rendang Recipe 牛肉冷当 Beef Curry
Did you know that in 2011, Beef Rendang was voted as one of the World's 50 Most Delicious Foods by some of the 35.000 people who took part in CNN international's online poll? This yummy dish deserves to be voted.
In case you're wondering if beef rendang should look as dark as ours, yes it totally should! If you have seen beef rendang still orangey in colour, those are actually not cooked for long enough yet. We could only achieve this result after hours of simmering the beef in the beautiful curry gravy. The end result? Beef Rendang that melts in your mouth!
See ingredient list below or go here for your future reference:
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N' Pans
Ingredients:
Serves 6
500g beef (can use knuckle meat or shank meat)
3 pieces of tamarind
1 tablespoon of curry powder
1 stick of cinnamon bark
6 pieces of lime leaf
5 pieces of cardamom pods
3 stalks of lemongrass
15 pieces of dried chilli
1 thumb size galangal
1 thumb size ginger
5 cloves garlic
10 pieces of shallots
800ml of coconut milk
Beef Rendang-Spicy, rich &creamy Malaysian beef recipe made with spices and coconut milk!A Must try!
This is the easiest recipe with amazing flavors in it! No wonder, this dish has voted as one of the most delicious food in the world! This is a must-try for all beef lovers!
For the written recipe visit
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BM by Beat By Shahed
Malaysian style beef curry
Ingredients:
5 lbs. beef brisket or beef rib fingers, cut into chunks
4 slices ginger
2 onions, cut into big chunks
2 shallots, minced
8 gloves garlic, minced
4 tbsp red curry paste
3 tbsp yellow curry powder
3 lemon leaves
2 stems lemongrass
4 cups water or enough to cover the beef, use chicken stock if you want to enhance the favor
4 tbsp fish sauce
1 Palm sugar
1 cup coconut milk
Instructions:
Blanch in boiling water for about 20 minutes. Rinse beef with cold water to remove impurities. Cut into chunks.
Use the pressure cooker on high heat uncovered to sauté the ginger for 2 minutes then add onions, shallots, garlic, lemon leaves, red curry paste, yellow curry powder and lemongrass. Cook for another 2 minute. Add beef and sauté another 3 minutes. Add water, fish sauce, palm sugar and bring it to a boil.
Cover the lid and bring it to a boil. Cook the beef at medium heat for 30 minutes. Turn off the heat and leave it until you can open the lid. Open it and check if the beef is tender enough. If not, cover and bring it to a boil for another 5 to 10 minutes.
Skim fat, bring it to a boil uncovered with high heat, reduce the liquid to give you the shiny oily curry. Season with salt. It tastes better if left overnight and reheated the next day. Stir in coconut milk after reheating.
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Beef RENDANG Malaysian Style | 马来西亚仁当牛肉 (Popular!! Authentic Taste!!)
How to cook Beef Rendang | 马来西亚仁当牛肉
#BeefRendang #RendangRecipe #MalaysianRecipe
One of the most famous dishes in Malaysia - Beef Rendang - is beloved by many people around the world. The beef meat is cooked with aromatic spices and coconut milk to produce a flavorful distinct taste.This recipe is from my mother's Malay friend. So this is a authentic Malaysia taste. I always cook this delicious dish for my family. Hope you like it too. Enjoy Cooking!
牛肉仁当是马来西亚一道非常出名的菜,我从小就爱吃妈妈做的仁当肉。这是妈妈的一位马来朋友教她煮的。我结婚后,做给老公吃,他也爱上了这道菜!现代的人都是买料包煮,但是味道很不一样哦!虽然材料很多,但是做法其实很简单。希望大家可以吃到真宗的马来西亚仁当肉。
Serves: 2 person | Prep time: 30 mins | Cooking time: 1 hr
Ingredients:
Beef 650g | 牛肉 650克
Coconut milk 400ml | 椰奶 400毫升
Water 50ml | 水 50毫升
Cinnamon stick 1 | 肉桂棒 1
Star anise 3 | 八角 3
Cloves 3 | 丁香 3
Lime leaves 2 | 青柠叶 2 片
Dried garcinia 2 | 干藤黄 2 片
Palm sugar 50g | 椰糖 50克
Salt | 盐
【Toasted Coconut/ Kerisik】 [ 烤椰子 ]
Desiccated coconut 3 tbsp | 干椰子丝 3 汤匙
【Renpah Paste】
Dried chili 15 | 干辣椒 15
Fresh chili 5 | 新鲜辣椒 5
Lemongrass 1 Large | 香茅 1 大支
Turmeric 8g | 姜黄 8克
Galangal 8g | 蓝姜 8克
Ginger 8g | 生姜 8克
Garlic 6 cloves | 大蒜 6瓣
Candlenut 3 | 石栗 3
Red onion 1 cup | 红葱 1杯
【Ground Spices】
Fennel seeds 1 tsp | 茴香籽 1 茶匙
Cumin seeds 1 tsp | 孜然 1 茶匙
Coriander seeds 1 tsp | 香菜籽 1 茶匙
Black pepper 1 tsp | 黑胡椒 1 茶匙
????Important Notes:
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00:55 | Lemongrass - use the bottom part of the stalk only; Shallot can be use
03:50 | Tamarind - can be used as a substitute for dried garcinia
04:38 | Thickening the sauce - boiling it for 20-25mins
Method | Is the same without Pressure Cooker but need to add more water and cooking time will be longer around 2 hours
????注意事项:
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00:55 |香茅- 使用茎的底部;可以用小红葱头
03:50 |罗望子-可用藤黃果干代替
04:38 |大火20-25分钟受汁,这样酱汁就会浓稠
没有气压锅的也可以煮,方法一样,水需要加多一些,烹饪时间会更长
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