Sayur Kari Recipes

Steps:

• Preheat the oven to 400ºF (200ºC).
• Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
• Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
• In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
• Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
• Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
• Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
• Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
• Serve the curry warm over rice, topped with chopped cilantro.
• Enjoy!

Steps:

• Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
• Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
• Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
• Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
• Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
• At no stage must the sayur be covered.
• Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
• Turn off heat, add lemon juice to taste an serve immediately.

Steps:

• Clean and wash rice.
• Bring the coconut milk and water to a boil.
• When boiling, pour in the rice.
• Add salt.
• Leave to cook on medium heat.
• When nearly dry, cover well.
• Turn down the heat and leave to cook for 10 minutes.
• (If you have a rice cooker, put all of the ingredients in the rice cooker and turn it on.).
• Watch it to make sure it does not burn, adding more water if needed to keep it from burning.

Steps:

• Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
• While the beans are cooking, saute the onions in the oil with salt.
• When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
• Add the coconut milk and simmer for 5 more minutes.
• Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
• Remove from heat and serve (I like it with rice).

Steps:

• In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
• Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
• Bring mixture to a boil then simmer about an hour or until the meat is tender.
• Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
• Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
• Good served with rice.