Best 4 Sayur Kari Recipes
Indonesian Sayur Kari is a hearty and flavorful dish that is commonly served with rice. A curry-like stew containing coconut milk, it is characterized by its rich and creamy texture. The main protein sources are chicken, beef, or mutton, while vegetables such as potatoes, carrots, green beans, cabbage, and onions are common additions. To balance the flavors, aromatic spices like turmeric, coriander, cumin, and fenugreek are incorporated. This dish is not only a delight to the taste buds but also offers a myriad of health benefits due to the incorporation of nutritious ingredients.
This article provides three delectable recipes for Sayur Kari, each offering a unique twist on this classic dish. The first recipe, Sayur Kari Ayam, showcases the harmonious blend of chicken and vegetables simmering in a fragrant coconut milk broth. The second recipe, Sayur Kari Sapi, takes a bolder approach by utilizing beef as the primary protein, resulting in a rich and savory curry. Lastly, the Sayur Kari Kambing recipe offers a distinctive flavor profile by incorporating succulent mutton, creating a dish that is sure to tantalize the senses. Whether you prefer chicken, beef, or mutton, these recipes provide a diverse selection to cater to various preferences.
ROASTED EGGPLANT CURRY RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF (200ºC).
- Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
- Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
- In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
- Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
- Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
- Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
- Serve the curry warm over rice, topped with chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams
SAYUR KARI (VEGETABLES IN COCONUT MILK WITH CURRY SPICES)
Steps:
- Heat oil in pan, and fry the onions and chilis until onions are soft and start to color (4-5 mins) Add garlic and ginger and fry for 1 minute more. Add rest of ground spices, lemongrass and trasi, fry, stirring constantly for 1 minute. Add beef, and fry until changes in color, add stock, coconut milk,salt and bring to boil slowly, stirring occasionally. Add potatoes, and simmer for 10 mins uncovered, then add beans and simmer for 5 mins. at no stage must the sayur be covered whilst cooking. Add cabbage and return to boil......at this point add the vermicelli and simmer for 2 mins...add lemon juice to taste and serve immediately. If you wish to prepare beforehand, stop after the adding the beans...then cool pan in cold water.....then commence from the boiling and add cabbage and vermicelli from there. NOTES : Jon Randall from the Food Wine list very graciously send me this recipe as well as many others for the Rijsttafel. Jons email is [email protected] Recipe by: Jon Randall/[email protected] Posted to MC-Recipe Digest by Terry Pogue on Mar 7, 1998
Nutrition Facts : Calories 85 calories, Fat 2.69820441493923 g, Carbohydrate 8.72398028578159 g, Cholesterol 0 mg, Fiber 1.53558904113911 g, Protein 8.23940437802695 g, SaturatedFat 0.309486145346682 g, ServingSize 1 1 Serving (505g), Sodium 763.286796607934 mg, Sugar 7.18839124464248 g, TransFat 0.104987666689146 g
SAYUR KARI
This is vegetables cooked in coconut milk with curry spices. This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon; pg. 202.
Provided by kellychris
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
- Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
- Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
- Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
- Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
- At no stage must the sayur be covered.
- Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
- Turn off heat, add lemon juice to taste an serve immediately.
PHILIPPINE MUNG BEANS IN COCONUT MILK
I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.
Provided by Aunt Cookie
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
- While the beans are cooking, saute the onions in the oil with salt.
- When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
- Add the coconut milk and simmer for 5 more minutes.
- Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
- Remove from heat and serve (I like it with rice).
Tips:
- Prep Ingredients in Advance: Before starting to cook, make sure all the vegetables, herbs, and spices are cleaned, peeled, and chopped. This will save time and ensure everything is ready when you need it.
- Use Fresh Vegetables: Fresh vegetables provide the best flavor and texture to sayur kari. Choose vegetables that are in season and at their peak of ripeness.
- Use Quality Coconut Milk: Coconut milk is a key ingredient in sayur kari, so it's important to use good quality coconut milk. Look for coconut milk that is thick and creamy, and avoid brands that contain added sugars or preservatives.
- Control the Heat: Sayur kari should be cooked over medium heat to allow the flavors to develop and the vegetables to cook evenly. Avoid cooking over high heat, as this can cause the vegetables to burn or become mushy.
- Adjust Seasoning to Taste: Once the sayur kari is cooked, taste it and adjust the seasoning accordingly. Add more salt, pepper, or chili powder if desired.
Conclusion:
Sayur kari is a delicious and versatile dish that can be enjoyed with rice, noodles, or roti. It's a great way to use up leftover vegetables and is also a good source of protein and fiber. With its rich, creamy coconut broth and flavorful spices, sayur kari is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #cuisine #preparation #asian
You'll also love
