Good Partner for Sweeping Rice [curry Ribs with Seasonal Vegetables]
1.
Prepare vegetables, one green and red pepper, one onion, and one tomato. Wash them.
2.
Wash the small row and blanch it with water.
3.
Take advantage of the blanching time to cut all the vegetables.
4.
Add garlic and ginger in hot oil and saute until fragrant. Add onion strips and fry until fragrant.
5.
Add green and red peppers and tomato cubes in turn and stir fry.
6.
Add a small row of blanched water and add coconut milk. (You can add water without coconut milk, I use coconut milk made from coconut flour I bought before)
7.
Add oil curry, stew until thick, taste salty, add salt, sugar, five-spice powder and thirteen spices according to personal taste.
8.
Out of the pot~ the perfect match for white rice!
Tips:
1. This sequence is the recipe sequence behind the oil curry. I personally think that if the green and red peppers are put first, the color of the final pan will be darker. You can also add the green and red peppers when the curry short ribs are half stewed. This will not only look better in color, but also have a crisper taste.
2. Salt and sugar are ordered depending on how much water (or coconut milk) you add, and milk can also be added.
3. This method is also applicable to curry sirloin. I personally think that adding sirloin will be better than short ribs.
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