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Kari ayam Jepang agak beda dengan Kari Indonesia yang menonjolkan santan atau Kari India yang menonjolkan rasa pedas. Kari Jepang biasanya mengutamakan isi.
- Cut the ingredients…
- Cut peeled 2-3 pcs. potatos and a carrot into bite-size wedges.
- Cut an onion 1cm width.
- Finely chop a piece of garlic.
- Keep the cut potato in water for 5 minutes.
- Also cut 500 grams of meat, beef or chicken thigh, in my case, into bite size.(*1)
- Warm up olive oil in a deep pot and put potato, carrot and onion,and stir-fry, using wooden paddle, till the surface have been coated with oil and get transparent.
- Then add garlic and meat and keep stir-frying till surface of meat have been cooked.
- Add 1/2 cup of red wine and 1.5 litre of water.
- Once it's boiled, remove foam patiently.
- Once you have been sick and tired of endless removal, add 2pcs. Bouillon cube.
- Cover the pot with a rid, and simmer over 1 hour with low heat, or pressurize for 25 minutes, using pressure cooker if available and you have no hesitation.
- Once the foods have been tenderly cooked, add curry cubes (whole amount from a package) and keep simmering with low heat till the cubes are completely desolved.
- Turn off the burner, cover the pot with a rid and keep it overnight in fridge or as it is, if your kitchen is cool enough - OMG(*2).
- Cook something quickly (oops, I should have menthioned this at sequence #7 ) or simply call for pizza (or sushi?) delivery for tonight, if no energy left.
- Have a good sleep, dreaming about the curry. zzz...
- Reheat it in next morning in case the curry has been kept in room temperature.
- Reheat before serving and serve it with freshly steamed rice.
(*1)If you are thinking about freezing remaining curry, better cut the ingredients smaller, as freezing may destroy their texture, especially potato.
(*2)Of course you can enjoy curry rice right after cooking, but keeping overnight in a safe way is highly recommended, as I believe the taste absorbs into meat and vegetables much better this way.
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