(Kari or Kare)
This unique spice blend to make authentic Indonesian or Malay-style Curry dish, often reflect Indian influences. Widely used in Indonesian curries, stews and sambals, including the popular Indonesian slow cooked dish Beef Rendang (dry beef curry), Opor Ayam (chicken in coconut milk) or add to Nasi Goreng (fried rice) for a flavor lift.
Coriander, Cumin, Crushed Chili, Turmeric, Black Pepper, Galangal, Cinnamon, Fennel, Dry Curry Leaf.
Simple recipe for Indonesian Beef-Randang:
Heat 2 tbsp peanut oil in large saucepan. Cook Add 2 finely chopped onions until soft, then add 2 crushed garlic cloves, 1tbsp grated ginger, 1tbsp Indonesian Curry Powder, and cook for one minute, stirring constantly. Add 1 ½ lb Beef meat and fry until it changes color. Add 1 ½ cup coconut milk and 1 stalk bruised lemon grass, bring to the boil then simmer on very low heat, uncovered, until meat is almost tender (about an hour). Add 1-2tbsp tamarind concentrate and salt to taste; stir well. Continue to simmer until meat is cooked and liquid is almost dry, stirring frequently. Stir in the ½ cup coconut cream and cook until the oil separates from the sauce and the meat is dry.Remove lemon grass before serving. Serve with steamed rice and garnish with golden fried onion.