FA+
Shop
208
Views
Views
5
Favorites
Favorites
Category
Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722
File Size 209.3 kB
Report this content
More from TigerBread
Moo & Oink Yellow Curry Stew
((For the Wolves, Foxes, Tigers, and any other meat eaters out there that feel like making stew out of their Prey))
**Easy Difficulty**Optional Alcoholic Ingredient**
Serves 4 to 6
1 lbs Beef Steak, sliced
1 lbs Pork Tenderloin, sliced
3 large Potatoes, peeled & medium cubed
1 cup baby Carrots, or peeled & cubed Carrots
4 cups Beef Stock
4 cups Pork Stock
1 Tbsp Yellow Curry Paste (add an extra Tbsp or 2 for more intense Yellow Curry Flavor)
1 tsp Yellow Curry Powder
2 Tbsp Coconut Cream
2 tsp Ginger, minced
1 Tbsp Garlic, minced
1 tsp Cornstarch
1 large White or Yellow Onion
1 Tbsp Tsao Tsing Rice Wine
Pinch of White Pepper and Sugar
Dash of Soy Sauce or Fish Sauce to taste
Chopped Green Onions for garnish
Enough Cooked rice for 4 to 6 people
1) Cook rice to your prefer method. You can use a Rice cooker or make a nice pilaf. Set aside.
2) In a large pot set on medium high heat, pour in a little oil and add in Garlic, Onions, and Ginger and brown mixture lightly. When browned, add in Potatoes and Carrots and mix.
3) Add in Yellow Curry Powder, and Yellow Curry Paste, mix and cook for 2 min.
4) Add in Beef and Pork, and Cornstarch and mix; coating meat in the Curry and Cornstarch evenly. Cook for another 2 min. Add in Tsao Tsing Rice wine to deglaze.
5) Add in both Beef and Pork Stock, and Coconut Cream, and reduce heat to medium and let cook for 20 minutes, or until meat is fully cooked and vegetables are soft.
6) For the final steps, season with Soy Sauce or Fish Sauce, and a pinch of White Pepper and Sugar. Serve with rice, and garnish with chopped Green Onions. Enjoy a mouth full of MEAT.
Extra Info: Using Yellow Curry, or “Keang Kali“, is a great way spice up the common everyday stew. You can get Yellow Curry Paste in a can, and Powder, at your Local-You guessed it!- Asian Grocery Store. Being mated to an Asian Fur has really opened up my pallet to a more eastern, and exotic way of eating. As you can tell from the other Recipes in my Gallery, I’ve started mixing both East and West together in a nice fusion of flavors. Something familiar with a bit of something new. I never claim to know everything about food because there is just so much to learn!
“If you always believe you don’t know enough about the world, you will never stop learning.” That’s one of my favorite lessons in life. Especially when it comes to food. Even with all my experience with food, cooking, and restaurants over the years of travel to Paris, London, Rome, Madrid, and several other places, I still am finding out great new things about food, people, and life. Always keep an open mind about food. What’s weird to you may be common everyday food to someone else, and what’s boring and common to you may be completely amazing to them.
Stews are a great way to try new spices you’ve never had before because you can add them with your favourite flavors and it won’t change the dish too much. You can even separate the stew out into different portions and add some new flavors to each part. That’s a bit time consuming though lol.
For the Beef and Pork Stock, you can use all of the same stock if you can’t find or don’t have both in your pantry. If you only have Beef, you can just use that. It won’t change the taste too much. And you don’t need the extra Curry Powder, but I like that extra zing to my stew. If you don’t have Tsao Tsing Rice Wine, a nice Dry Sherry makes an ok substitute. Happy Eating!
((For the Wolves, Foxes, Tigers, and any other meat eaters out there that feel like making stew out of their Prey))
**Easy Difficulty**Optional Alcoholic Ingredient**
Serves 4 to 6
1 lbs Beef Steak, sliced
1 lbs Pork Tenderloin, sliced
3 large Potatoes, peeled & medium cubed
1 cup baby Carrots, or peeled & cubed Carrots
4 cups Beef Stock
4 cups Pork Stock
1 Tbsp Yellow Curry Paste (add an extra Tbsp or 2 for more intense Yellow Curry Flavor)
1 tsp Yellow Curry Powder
2 Tbsp Coconut Cream
2 tsp Ginger, minced
1 Tbsp Garlic, minced
1 tsp Cornstarch
1 large White or Yellow Onion
1 Tbsp Tsao Tsing Rice Wine
Pinch of White Pepper and Sugar
Dash of Soy Sauce or Fish Sauce to taste
Chopped Green Onions for garnish
Enough Cooked rice for 4 to 6 people
1) Cook rice to your prefer method. You can use a Rice cooker or make a nice pilaf. Set aside.
2) In a large pot set on medium high heat, pour in a little oil and add in Garlic, Onions, and Ginger and brown mixture lightly. When browned, add in Potatoes and Carrots and mix.
3) Add in Yellow Curry Powder, and Yellow Curry Paste, mix and cook for 2 min.
4) Add in Beef and Pork, and Cornstarch and mix; coating meat in the Curry and Cornstarch evenly. Cook for another 2 min. Add in Tsao Tsing Rice wine to deglaze.
5) Add in both Beef and Pork Stock, and Coconut Cream, and reduce heat to medium and let cook for 20 minutes, or until meat is fully cooked and vegetables are soft.
6) For the final steps, season with Soy Sauce or Fish Sauce, and a pinch of White Pepper and Sugar. Serve with rice, and garnish with chopped Green Onions. Enjoy a mouth full of MEAT.
Extra Info: Using Yellow Curry, or “Keang Kali“, is a great way spice up the common everyday stew. You can get Yellow Curry Paste in a can, and Powder, at your Local-You guessed it!- Asian Grocery Store. Being mated to an Asian Fur has really opened up my pallet to a more eastern, and exotic way of eating. As you can tell from the other Recipes in my Gallery, I’ve started mixing both East and West together in a nice fusion of flavors. Something familiar with a bit of something new. I never claim to know everything about food because there is just so much to learn!
“If you always believe you don’t know enough about the world, you will never stop learning.” That’s one of my favorite lessons in life. Especially when it comes to food. Even with all my experience with food, cooking, and restaurants over the years of travel to Paris, London, Rome, Madrid, and several other places, I still am finding out great new things about food, people, and life. Always keep an open mind about food. What’s weird to you may be common everyday food to someone else, and what’s boring and common to you may be completely amazing to them.
Stews are a great way to try new spices you’ve never had before because you can add them with your favourite flavors and it won’t change the dish too much. You can even separate the stew out into different portions and add some new flavors to each part. That’s a bit time consuming though lol.
For the Beef and Pork Stock, you can use all of the same stock if you can’t find or don’t have both in your pantry. If you only have Beef, you can just use that. It won’t change the taste too much. And you don’t need the extra Curry Powder, but I like that extra zing to my stew. If you don’t have Tsao Tsing Rice Wine, a nice Dry Sherry makes an ok substitute. Happy Eating!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 209.3 kB
Comments