September 18, 2008
you can say that this dish is just another variation of beef stew with curry added. which is quite true, actually. the idea of a beef stew with curry added must have been a carryover from india prepared by indians of islamic affiliation and copied by the brits who came in india under the employ of the east india company. curry is largely indian in origin which has spread throughout much of the far east and east asia like thailand, malaysia, india and cambodia. in japan, where curried dishes are a hit, it came by courtesy of the brits. here in the philippines curried dishes are somewhat limited with the adobong sumbilang and ginataang igad (eel) sa dilaw. and of course, the pinoy favorite curry-curry with bagoong.
thanks largely to those commercial curry bases available in supermarket nowadays, cooking a curry-based dish is no longer as cumbersome as before. the curry base that i usually use for this particular dish is the golden curry brand #5 (there are actually 5 golden curry brands to choose from, 1 to 5, with #5 being the spiciest as they claim but believe you me, #5 is not that spicy which explains why the japanese are from japan and not from bicol). so if you want your beef curry spicier and hotter than usual, add more curry or simply just add chopped siling labuyo to the fray.
600 grams beef kalitiran
3 cups water
2 medium-sized tomatoes diced
3/4 medium-sized onion diced
1 1/2 golden curry cubes (a box of golden curry has 2 square packets inside with each square packet divided into four cubes)
1 huge potato peeled and quartered
1 carrot peeled and cubed
1 chicken broth cube
1 tablespoon minced garlic
3 teaspoons rock salt
preparation and cooking time: 1 1/2 hour to 2 hours
1 season the meat with salt and pepper and place it overnight in your chiller. an option is for you to add about a couple of knorr liquid seasoning to the meat.
2 after an overnight stay in ‘le chiller’, brown the meat on all side then set aside.
3 using a heavy-bottomed enamelled pot or caldero, saute the garlic in the cooking oil used in browning the meat. saute for a minute or two before adding the diced onions and tomatoes.
4 add the meat when onions are soft and transluscent. turn the heat to high just to bring it to boiling point before turning it back to low heat and let the meat and the onions and tomatoes simmer for 5 minutes. add a teaspoon of rock salt and cover the pot while you’re at it.
5 after 5 minutes of letting the meat sweat it out, pour in 3 cups of water covering the meat and bring it to a boil by putting heat to high. once boiling, add in the golden curry paste/cube (cut into smaller pieces so that it would melt easily), chicken broth cube and the remaining 2 teaspoons of rock salt. turn heat to low, cover the pot and let ’em simmer.
6 mix once in a while.
7 add the quartered potatoes and the cubed carrots into the mix during the last 15 minutes of cooking.
serve with steamed stringbeans, asparagus spears and sayote with butter on top and hot steamed rice.