Sayur Kari Recipes

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SAYUR KARI



Sayur Kari image

This is vegetables cooked in coconut milk with curry spices. This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon; pg. 202.

Provided by kellychris

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons peanut oil
2 medium onions, finely chopped
2 fresh red chilies, seeded and sliced
4 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon Laos powder
2 stalks lemongrass or 1 teaspoon finely chopped lemon rind
1/2 teaspoon dried shrimp paste (trasi)
4 ounces finely diced beef
4 cups beef stock
2 cups thick coconut milk
2 1/2 teaspoons salt
2 large potatoes, peeled and diced
8 ounces green beans, finely sliced
1 lb cabbage, coarsely shredded
4 ounces rice vermicelli, soaked in hot water
lemon juice

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.

SAYUR KARI (VEGETABLES IN COCONUT MILK WITH CURRY SPICES)



Sayur Kari (Vegetables in Coconut Milk with Curry Spices) image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 10

Number Of Ingredients 19

2 lg Potatoes; peeled and diced
2 Whole red chiles; finely
4 c Beef stock
8 oz Green beans; finely sliced
2 ts Ginger; grated
1/2 ts Shrimp paste
1 lb Cabbage; coarsely shredded
2 c Coconut milk; thick
2 Stalks lemon grass
2 tb Vegetable oil
Lemon juice to taste
2 garlic finely chopped
2 ts Coriander
1 ts Black pepper
2 md Onion finely chopped
1/2 ts Galangal
1 ts Cumin
4 oz Beef; finely diced
4 oz Vermicelli (rice); soaked in

Steps:

  • Heat oil in pan, and fry the onions and chilis until onions are soft and start to color (4-5 mins) Add garlic and ginger and fry for 1 minute more. Add rest of ground spices, lemongrass and trasi, fry, stirring constantly for 1 minute. Add beef, and fry until changes in color, add stock, coconut milk,salt and bring to boil slowly, stirring occasionally. Add potatoes, and simmer for 10 mins uncovered, then add beans and simmer for 5 mins. at no stage must the sayur be covered whilst cooking. Add cabbage and return to boil......at this point add the vermicelli and simmer for 2 mins...add lemon juice to taste and serve immediately. If you wish to prepare beforehand, stop after the adding the beans...then cool pan in cold water.....then commence from the boiling and add cabbage and vermicelli from there. NOTES : Jon Randall from the Food Wine list very graciously send me this recipe as well as many others for the Rijsttafel. Jons email is [email protected] Recipe by: Jon Randall/[email protected] Posted to MC-Recipe Digest by Terry Pogue on Mar 7, 1998

Nutrition Facts : Calories 85 calories, Fat 2.69820441493923 g, Carbohydrate 8.72398028578159 g, Cholesterol 0 mg, Fiber 1.53558904113911 g, Protein 8.23940437802695 g, SaturatedFat 0.309486145346682 g, ServingSize 1 1 Serving (505g), Sodium 763.286796607934 mg, Sugar 7.18839124464248 g, TransFat 0.104987666689146 g

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