Ingredients
- Beef rump
- Capsicum
- Carrots
- Onion
- Garlic
- S&B Golden Curry (combine different flavours)
- Oil
- Rice
- Furikake
Method
- Chop onions and carrots and smash garlic (about 10 minutes). Heat oil on frying pan 30 seconds
- Place chopped onions and carrots and smashed garlic in frying pan. Stirfry for 3 minutes.
- Place the onions, garlic, and carrots in a heated pot on high heat.
- Season chopped bit-size beef rump with salt and garlic for 5 minutes , then stirfry on high heat for 2 minutes. Place the meat on a bowl to cold, and mix the meat with red wine. I used an Italian red wine.
- Check the carrots to see if it's tender in the pot. If it is tender, fill the pot with water and red wine to the surface level. Water to red wine ratio = 1:1. Boil and simmer for 20 minutes. Cover the lid.Meanwhile, prepare rice. Get a rice cooker, rinse the rice. Fill the rice with water. Water level at least half a thumb height above the rice surface. Cook for 20 minutes.
- Combine different flavours of S&B curry and pour into the pot. Keep stirring until dissolve.
- Check the texture of the stew liquid. If it's thick enough, turn on high heat, then grab a portion of the seasoned/half cook meat, put it in a laddel, then place in the stew for 30 seconds before taking it out. You don't want to cook the meat too long.
- Prepare omellete. Stir 3 eggs then place in a frying pan. Cook like how Japanese omelette chefs do! I cannot explain. Takes about 2 minutes to prepare and cook omelette.
- Once everything is done, place the stew veggies, the 30 second-cooked meat, rice, and omellete in a plate. Tidy and improve appearance. Add droppings of furikake. DONE.
Product used in recipe
- S&B - Golden Curry Mild
- S&B - Golden Curry Extra Hot
