Beef curry food
Beef
curry food
This
is a dish from the province
of Guangdong.
Ingredients
500
g of ground beef
2 potatoes
1 carrot
1 onion Seasoning
3
cloves garlic
1 small piece of ginger
3 bay leaves
1 tbsp potato starch
150 g
of coconut milk
1 tbsp Shaoxing wine
1 tbsp salt
2 tbsp curry powder
1 stalk
lemongrass
1 and ½ cup broth
70 minutes
Beef curry food steps:
1.
Mix well in a bowl with the beef curry, salt and starch potatoes. Add Shaoxing
wine and marinate.
2.
Chop the onion, garlic and ginger. Cut carrots into cubes.
3.
Peel and wash the potatoes and cut into cubes. Heat 3 tbsp sunflower oil in a
frying pan and brown the potatoes.
4.
Heat 3 tbsp, s sunflower oil over high heat in a skillet, add the onion,
garlic, ginger and minced meat. Mix well. Add the broth, carrots, lemongrass,
coconut milk and bay leaves, boil covered. Then switch to medium heat and
simmer for 1 hour.
5.
Remove the lemongrass and bay leaves, add the potatoes, return well and cook 1
minute. Pour it up.
beef curry food
Cooking
Ingredients for Chocolate Coconut Macaroons Recipe
1/4
c Semisweet chocolate chips;
2
Large egg whites;
1/4
ts Cream of tartar;
1
ts Vanilla;
1
ts Chocolate flavoring;
(optional)
1/8
ts Salt;
2-1/2
c Flaked coconut;
Chocolate
Coconut Macaroons Preparation
Melt
chocolate chips in the top of a double boiler or in a micowave oven. Set aside
and cool to room temperature. Place egg whites and cream of tartar in a mixer
bowl and beat at high speed, using a whip, until peaks are formed. Add sugar
gradually while continuing to beat at high speed. Add flavorings and salt to
meringue, beating at low speed. Add melted clocolate, continuing to beat at
slow speed. Remove the whip and stir the coconut into the margingue with a
spoon. Drop by heaping tablespoon onto a cookie sheet that have been sprayed
with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes,
or until marcroons are not quite firm. Remove loosly cpvered container in a dry
place at room temperature. Keep in a loosely covered container in a dry place
at room temperature, or freeze until needed. Do not cover tightly if storing at
room temperature.
Cooking
Ingredients for Champagne Dessert Cocktails
(January) Recipe
2
pk Lemon-flavored gelatin; (4
-servings
each)
2
c Boiling water
2
c Champagne
8
Strawberries; hulled
Champagne
Dessert Cocktails (January) Preparation
In
a large bowl, dissolve the gelatin in the boiling water; let cool for 10
minutes. Add the champagne and chill for 40 to 45 minutes, until slightly
thickened. Reserve 1 cup of the gelatin mixutre and spoon the remaining gelatin
mixture evenly into 8 champagne flutes or parfait glasses. Place 1 strawberry
in each glass. In a small bowl, with an electric beater on high speed, beat the
reserved 1 cup gelatin mixture until fluffy and doubled in volume. Spoon evenly
into the glasses, then cover and chill for at least 2 hours until set. Note:
This is a perfect way to enjoy leftover champagne. It”s also good for times
when you want to serve a sparkling dessert.
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