MALAYSIAN BEEF CURRY ©

My cooking technique for most dishes is simple and fuss-free. As with most dishes I cooked, modification is done to the original recipe to keep my cooking fuss-free and quick. 

There are varieties of curry cuisines in this world. The Malaysian curry is entirely different from curries from other countries. Curry are also one of the trademark cuisines heritage in the Malaysian food culture. 


Our English friends in Arizona thinks the Malaysian curry is similar to the Indian curries and insisted we join them for their weekly dining at the India Curry Restaurant. I must say, I still love our Malaysian curry recipes, and the aromatic spices and flavor that makes up the ingredients. Though most of our spices came from India, I would still say, "thumbs up" to our Malaysian curries.   

To introduce our Malaysian cuisines to overseas friends, I gave a special treat to our Arizonan friends by inviting them to our house for a Malaysian dining experience.

In this preparation, Babas curry powder are used. I brought back 6 packets of Babas curry powder and other spices from Malaysia, and found out one year later, that the local Asian stores in Arizona also carry stocks of some of our local Malaysian foodstuffs.

Ingredients and Preparation for 4

Prepare slices of onions, ginger, lemon grass, chilli, chopped garlics.

Prepare 1 lb beef cuts slices.














Cooking Steps 

Begin, by frying onions, ginger, garlic, chilli, lemon grass in 6 tbs cooking oil in a large skillet in medium heat until fragrant and aromatic.

Add 4 tbs curry powder, 2 tbs red chilli powder (optional) to the ingredients. Add beef meat, stir and combine well. Add 3 tbs fish sauce, 2 tbs chicken stock brand. Combine seasonings to the meat and continue stirring.

Add coconut milk ( 160 g coconut milk powder to 2 cups water) to the cooked ingredient.

Continue stirring. Add 1 tbs dark soya sauce. This is to darken the color of the beef curry stew. Taste to flavor by adding fish sauce or chicken stock brand if necessary. Add water if necessary. Cover with top, and leave to simmer for 30 minutes over low heat to tenderize the beef meat.

Ready for serving.