John Myers
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Colorful Rice with Beef Curry Ala Sriwidi
The perfect colorful rice with beef curry ala sriwidi recipe with a picture and simple step-by-step instructions.
For the colorful rice:
- 1 small Carrot
- 1 Hot peppers, red, long, mild
- 1 Hot peppers, green, long, mild
- 100 g Basmati rice, dry
- 170 g Water
- 1 tbsp Rice wine vinegar, clear, mild
- 10 g Unsalted butter
- 1 pinch Salt
For the beef curry:
- 100 g Vegetable onions, brown
- 2 small Chillies, red
- 3 Hot peppers, red, long, mild
- 15 g Ginger, fresh or frozen
- 10 g Beef bouillon, grained
- 250 g Tomatoes, peeled, in pieces, (from the can)
- 4 tbsp Sunflower oil
- 400 g Beef goulash, mage
- 2 medium-sized Cloves of garlic, fresh
- 2 tbsp Soy sauce, sweet
- Pepper and salt to taste
To garnish:
- 15 g Mung Bean Sprouts
- 1 small Carrot
- 4 tbsp Sweet and sour cucumber pieces Szechuan style (see appendix)
- 1 Hot peppers, red, long, mild
- Flowers and leaves
- Prepare the Szechuan style sweet and sour cucumber pieces 2 days in advance.
- For the colorful rice, process the carrots and the two peppers into small cubes. Prepare the basmati rice with the water, rice wine vinegar, butter and salt. Simmer for 10 minutes with the lid on. Stir twice so that nothing burns. Add the diced vegetables and simmer for another 4 minutes with the lid on. Remove from the heat and let mature with the lid on. Mix briefly after 30 minutes.
- For the beef curry, cap the vegetable onion at both ends, peel and roughly cut into cubes. Wash the small, red chillies, cut diagonally into thin rings, leave the grains in place and discard the stem. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide. Wash, peel and finely grate the fresh ginger. Weigh and thaw frozen goods.
- Heat 2 tablespoons of the sunflower oil in a sufficiently large pan, add the onions and roast until they turn light brown. Remove from the pan and place in a blender together with the tomatoes, chillies, peppers, ginger and beef stock and puree for 1 minute at high speed. Put the puree in a casserole.
- Heat the remaining oil in the pan and brown the meat cubes in 2 portions. Take out of the pan and put in the casserole. Simmer with the lid on for 2 to 3 hours until the meat is tender.
- In the meantime, prepare the ingredients for the garnish. Rinse the fresh mung bean seedlings well and use them raw. Wash the carrot, cap both ends, peel, slice approx. 3 mm thick with a corrugated plane and blanch for 5 minutes. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Blanch the peppers for 2 minutes.
- Squeeze the garlic cloves and mix in the soy sauce of the creamy broth. Season to taste with pepper and salt. Place the rice on the plate using a cup, add the beef curry, garnish and serve warm as a main course.
Attachment:
- Sweet and sour cucumber pieces Szechuan style Sweet and sour cucumber pieces Szechuan style
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