Ingredients
Ingredients of Spicy Curry Sauce
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Vegetable Oil 30.0 g
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Southern Spicy Curry Paste 80.0 g
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Red Curry Paste 40.0 g
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Shrimp Paste 15.0 g
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น้ำตาลปิ๊บ (น้ำตาลมะพร้าว) 20.0 g
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Coconut Milk (UHT) 1.0 l
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Turmeric Powder 2.0 g
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Sugar 10.0 g
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Betel Leaves (torn to pieces) 5.0 g
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Kaffir Lime Leaves (torn to pieces) 5.0 g
Ingredients of Roasted Beef Covered with Betel Leaves
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Sliced pork 4.0 piece
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Betel Leaves (separate leaves for covering beef) 20.0 side
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Skewers (for skewering beef with betel leaves) 5.0 -
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Vegetable Oil for brushing during roasting 15.0 g
Side Dishes
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Cooked Vermicelli
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Fried Shallots Oil
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Fried Shallots for decorating
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Kaffir Lime Leaves and Sliced Red Chilli for decorating
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Edible Flowers for decorating
Method
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Ingredients of Spicy Curry Sauce
- จัดเตรียมส่วนผสมสำหรับการทำซอสแกงเผ็ดให้พร้อม
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Ingredients of Roasted Beef Covered with Betel Leaves
- จัดเตรียมส่วนผสมสำหรับการทำเนื้อย่างห่อใบชะพลูให้พร้อม
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Side Dishes
- จัดเตรียมส่วนผสมสำหรับการทำเครื่องเคียงให้พร้อม
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Method
- Prepare spicy curry sauce by heating a pan or sauce pot with low to medium heat. Pour vegetable oil and stir-fry both types of curry paste and shrimp paste well. Pour coconut milk and stir well. Add seasoning and stir to melt sugar. Add all ingredients and boil for 2-3 minute with low heat. Be careful with float up during boiling. Filter with a colander to remove betal leaves and kaffir lime leaves. Ready to be served.
- Cover the center of sliced TVB bar with betel leave and stick them with skewer. Roast with low heat in a pan drizzled with oil. Sliced into pieces when it is cooked and place on a plate for serving with vermicelli, fried shallots, spicy curry sauce, and decorative ingredients.
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