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| Kusina ni Manang |
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| Ingredients: 1 lb minute beef steaks (about 4-5 pieces) bell pepper, cut in strips celery stick (cut in half longitudinally then cut in lengths appropriate for the steak size) 1 medium onion, sliced garlic (3 cloves), crushed ginger, thumb-sized, sliced curry powder 2 carrots cut in chunks 2 potatoes cut in chunks Coconut cream, 1/2 cup Instructions: 1. Place veggie strips at one end of the meat slice. Roll and secure with a toothpick. Sautee garlic and ginger and Curry powder. Set on one side of the skillet. Brown the sides of the rolls. 3. Add beef broth. Add curry powder as needed. Slow cook at low setting for 1 1/2 hours. (You may opt to continue cooking on the stovetop under low heat setting with the cover on, for about 1 hour. I just preferred using the slow cooker for worriless slow cooking, because kids will have nil chances of bumping onto it thereby causing burns. Plus, with a slow cooker, I can check the dish without lifting the lid thereby letting heat escape. I can also shake the cooker from time to time to "baste" the meat.) 4. Open the slow cooker to add carrots and potatoes. Cover and cook on high setting for 30 minutes. Then add coconut cream.r. Stir and let simmer uncovered for 10-20 minutes. 5. Serve immediately. |
| From the kitchen of: Manang |
| (click to enlarge photos) |
| Tip: When using slow cooker, use minimal (may use 1/2 cup only) amount of broth, as the beef will exude its juices while it slow cooks. The resulting sauce is so tasty. And the tender beef rolls won't really need a knife! I use Thai premium coconut cream for cooking purposes. But if you can find a store that sells coconut, you may just use the manually extracted milk. Nothing beats that! |
| Creamy Curried Beef |
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