Ingredients for Curry Beef Stew with Vermicelli:
– 500g beef brisket
– 100g vermicelli
– 2 tablespoons oil curry
– 4 slices ginger
– 2 tablespoons cooking wine
– Salt to taste
– Spring onion to taste
Instructions for Curry Beef Stew with Vermicelli:
1. Thaw the beef.
2. Soak in clean water to remove blood.
3. Cut into pieces, wash, and drain.
4. Blanch in cold water, then remove and rinse.
5. Prepare oil curry and ginger slices.
6. Heat a non-stick pan over medium heat, add beef, and stir-fry to remove moisture.
7. Add cooking wine.
8. Stir-fry with ginger slices until fragrant.
9. Add oil curry.
10. Stir-fry until beef is coated with curry, then add 2g salt and mix evenly.
11. Pour in boiling water.
12. Transfer everything to a pressure cooker and set to bean/tendon mode.
13. Prepare soaked vermicelli and chopped spring onion.
14. After cooking, release pressure, open lid, and simmer for 5 minutes. Add vermicelli.
15. Adjust salt to taste after testing flavor.
16. Garnish with spring onion and serve.
Cooking Tips for Curry Beef Stew with Vermicelli:
1. If not using a pressure cooker, simmer over low heat until beef is tender.
2. Taste the dish after adding initial salt before adjusting seasoning.
Cooking requires skill; each of my dishes has tips. Search ‘Southeast Asian cuisine’ to view my recipes directly!
