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Spicy Stew (using thermal pot)

 
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Thu Feb 23, 2006 9:38 am    Post subject: Spicy Stew (using thermal pot) Reply with quote



This is a basic recipe. You can a bit of curry powder or coriander for more fragrance and taste

Ingredients
400-500g beef, cut into cubes
1 large yellow onion, cut into rings (you can have more for sweetness)
3 medium potatoes, cut into wedges
3 tbsp garlic paste
3 tbsp ginger paste
1 tbsp chilli paste
1 tbsp worchestershire sauce
1 small can (100g) tomato puree
1.5-2 tbsp kicap manis
1 cup water
3-4 tbsp oil
salt to taste

Method
1. Marinate beef with worchestershire sauce, garlic paste, ginger paste, chilli paste for about 30min - 1hr
2. Fry the potatoes wedges till half cooked and put it aside
3. Heat oil in a pot
4. Stir fry beef till browned
5. Add a bit of water and pour in tomato puree
6. Stir till well blended and then add kicap manis and salt
7. Continue stirring at the same time pour water till it covers the beef
8. Let simmer for about 20 mins then add onion rings and potato wedges
9. Continue simmer till meat is tender. Add more water if gravy gets too dry
11.Serve hot with steamed rice or bread

I used the thermal pot, so after simmering for about 15 min after I added the potatoes and onion, I put the inner pot into the outer pot for about 2hrs.

Zu
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cwl
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Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Fri Feb 24, 2006 4:06 am    Post subject: Reply with quote

Zurynee, this looks so mouth watering, Can I sub beef for chicken?
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Fri Feb 24, 2006 9:58 am    Post subject: Reply with quote

cwl wrote:
Zurynee, this looks so mouth watering, Can I sub beef for chicken?


Yes you can Smile

Zu
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cwl
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Joined: 24 Jan 2006
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Location: USA

PostPosted: Sat Feb 25, 2006 4:58 am    Post subject: Reply with quote

thanks Very Happy
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Sun Feb 26, 2006 2:17 am    Post subject: Reply with quote

Hi Zu,
cooked the stew today, delish! Took your advice, besides coriander, I also added a bit of mustard seed (ground) and replaced the water with broth.
Zu, I just love this recipe, thanks! Razz


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giselle
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Feb 26, 2006 9:00 am    Post subject: Reply with quote

cwl wrote:
Zurynee, this looks so mouth watering, Can I sub beef for chicken?


cwl

if you use chicken, you need to modify the cooking time. Chicken cooks thru very fast within 15 mins to 30 mins. Depending on the fire(High to Medium)

And also, don't cut the chicken into too small a piece. Better to have larger chunks, as the meat will shrink over high heat. Wink
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karlskrona
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Joined: 31 Dec 2005
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Location: punggol

PostPosted: Sun Feb 26, 2006 12:29 pm    Post subject: Reply with quote

ya i think if chicken too small piece.. at the end you only get chicken shreds instead of whole piece chicken
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Mon Feb 27, 2006 9:23 am    Post subject: Reply with quote

Giselle, glad you like it .. yours look very delicious Smile


Zu
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Mon Feb 27, 2006 9:26 am    Post subject: Reply with quote

Gina wrote:
cwl wrote:
Zurynee, this looks so mouth watering, Can I sub beef for chicken?


cwl

if you use chicken, you need to modify the cooking time. Chicken cooks thru very fast within 15 mins to 30 mins. Depending on the fire(High to Medium)

And also, don't cut the chicken into too small a piece. Better to have larger chunks, as the meat will shrink over high heat. Wink


Agree with Gina, best is to have the chicken with bones. When you first fry the chicken and marinate, make sure the skin turned slight translucent so that the chicken pieces would not break easily.

Zu
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cwl
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Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Tue Feb 28, 2006 1:37 am    Post subject: Reply with quote

zurynee wrote:
Gina wrote:
cwl wrote:
Zurynee, this looks so mouth watering, Can I sub beef for chicken?


cwl

if you use chicken, you need to modify the cooking time. Chicken cooks thru very fast within 15 mins to 30 mins. Depending on the fire(High to Medium)

And also, don't cut the chicken into too small a piece. Better to have larger chunks, as the meat will shrink over high heat. Wink


Agree with Gina, best is to have the chicken with bones. When you first fry the chicken and marinate, make sure the skin turned slight translucent so that the chicken pieces would not break easily.

Zu


Thanks Gina, Zu, Karlskrona.
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Dewy
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Joined: 08 Apr 2005
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PostPosted: Wed Mar 01, 2006 10:32 pm    Post subject: Reply with quote

Looks good, Zu! Thanks for sharing!
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cwl
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Joined: 24 Jan 2006
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PostPosted: Fri Mar 10, 2006 12:48 pm    Post subject: Reply with quote

Zu, made your spicy beef stew tonight. It was so so good. My hubby had 2nd serving of rice just to have more beef stew! :lol: :lol: Only strange thing is my stew looks nothing like yours and jerseymom's?? :roll: :roll: Maybe I added too much chilipaste and tomato puree but it turned out delish regardless. Thks for a great recipe.

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zurynee
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PostPosted: Fri Mar 10, 2006 1:52 pm    Post subject: Reply with quote

cwl, your dish looks soooo delicious .. yummy ... makes me drool, really not joking. But extra chilli and tomato will make it even more yummy Wink

Zu
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Chawanmushi
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Joined: 03 Aug 2004
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Location: Hougang

PostPosted: Fri Mar 10, 2006 5:39 pm    Post subject: Reply with quote

Hi Zu
Can I substitute kicap manis with sweet sauce and worchester sauce with rice vinegar or apple cider vinegar?

tia Very Happy
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Fri Mar 10, 2006 5:44 pm    Post subject: Reply with quote

Chawanmushi wrote:
Hi Zu
Can I substitute kicap manis with sweet sauce and worchester sauce with rice vinegar or apple cider vinegar?

tia Very Happy


Hi Chawanmushi,

You can use dark soya and abit of sweet sauce. The worchestershire sauce is to tenderise the meat. I think it's better to use rice vinegar instead of apple cider. Just don't use too much.

HTH
Zu
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Gina
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Joined: 20 Jul 2004
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PostPosted: Fri Mar 10, 2006 5:59 pm    Post subject: Reply with quote

Cecily

its better to buy a small bottle of worchestershire sauce than to use rice vinegar or apple cider vinegar. Worchestershire sauce has a very distinctive flavour and it also kill the beefy smell which usually overpowers the dish.

the smallest bottle you can get are from NTUC or Cold Storage. Its even smaller than the regular Tomato Ketchup. You can use it for many other dishes too.
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cwl
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Joined: 24 Jan 2006
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Location: USA

PostPosted: Sat Mar 11, 2006 1:52 am    Post subject: Reply with quote

zurynee wrote:
cwl, your dish looks soooo delicious .. yummy ... makes me drool, really not joking. But extra chilli and tomato will make it even more yummy Wink

Zu


Thanks Zu. *blush blush* Both hubby & I like spicy food, hence the extra cilli.

Chawanmushi, I used soya sauce instead of worchestershire sauce as I was out. Vineger might change the taste of the dish. But US beef is very tender and doesn't have as strong a beefy smell/taste as the ones back home. So like Gina said, you might be better off buying a bottle of worchestershire.
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syen
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Joined: 16 Jul 2005
Posts: 14
Location: USA

PostPosted: Sat Mar 11, 2006 3:20 am    Post subject: Reply with quote

Hello cwl,

What would be the best cut of beef to use in this stew? There are so many different selections in the US grocery to choose from. :shock: The last time I made stew, I bought one that says for stew. I used a pressure cooker to cut down cooking time but somehow it wasn't really moist and tender but came out kind of dry and stringy. Thanks. Smile
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cwl
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Joined: 24 Jan 2006
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PostPosted: Sat Mar 11, 2006 5:24 am    Post subject: Reply with quote

syen, I used the chuck or arm roast cut of beef which are slightly cheaper cuts which means need longer cooking times. They are used for stews too. What I did was cook my beef about 50 min - 1 hour, until tender, stirring every 10mins or so. I don't have a thermal pot so have to watch the fire :( A pressure cooker should be great for cooking Zu's stew. Maybe you did not add enough liquid or cooked too long, that's why came out dry and stringy. You should try again as Zu's recipe is really yummy.
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syen
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PostPosted: Tue Mar 14, 2006 1:38 am    Post subject: Reply with quote

cwl, Thanks a lot for the quick reply. I will definitely try out your suggestion for the cut of beef and add more liquid when using the pressure cooker. Everyone
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