Ingredients
| quantity |
|
ingredient |
|
step |
| 500 g |
|
beef mince |
| 100 g |
|
onion |
|
|
| 15 g |
|
ginger |
|
|
| 200 g |
|
potatoes |
|
|
| 50-100 g |
|
curry paste (see below) |
|
|
| 10 g |
|
salt |
|
|
| 50 ml |
|
water |
|
|
|
|
vegetable oil |
|
|
|
|
Preparation
Fry the onion in the oil over moderate heat until soft and slightly brown. Add the beef mince,
the ginger and the potatoes. Keep frying for another five to ten minutes, then add the curry
paste. Mix well. Add the water and the salt, simmer for about 20 minutes or until the
potatoes are cooked. Check the seasoning.
How much curry paste?
The quantity of curry paste depends on the paste itself. Originally we thought that 50 g
would be enough, but on 11 January
2020 we found that 100 g was barely enough. On that occasion we were using “Ayam” rendang
paste, clearly not for chicken. Clearly there's room for experiment here. Maybe 150
g would be better.
