Ambilla Curry is a traditional Eurasian curry very delicious, highlighting its spicy asam flavours. Everyone says it tastes better with beef, pork or bacon bones stewed to perfection but since I don't eat red meat, perhaps you're up to try it :)
Here is the same recipe shared in the visual, but for beef.
Margaret’s Kristang recipe
BEEF AMBILLA
Ingredients
1 kg beef (tenderloin), cut into desired pieces
300 g onions
80 g dried chili, soaked with hot water & drained
3 big lemongrass (serai)
5 candlenuts (buah keras)
1⁄2 inch fresh turmeric (or 1/2 teaspoon kunyit powder)
1 tablespoon chilli powder
1 - 11⁄2 tablespoon tamarind paste (asam jawa)
Choice of Brinjals/Long beans/French Beans, cut into desired size/lengths 4 cups water or more
Salt, to taste
A pinch of msg (optional)
Dark soy sauce (for a darker gravy, optional)
Oil
METHOD
As per visual
* Best served with salted eggs or salted fish and sambal belacan
• Use standard measuring cups/spoons
• Salt measurement may vary, therefore please taste and add more/less
salt to your preference
Негізгі бет Margaret's Eurasian Ambilla Kacang Full Recipe | So Delicious
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