Two days ago, I made hard-boiled eggs. I made beef and potato curry yesterday. Today, I craved egg noodles (lo mein) and vegetables. I decided to combine them together to make a dish. This is a semi-multitasking job.

Traditionally beef is the choice since beef withstands the prolonged cooking time and relatively cheap cuts are used. What is beef and potato curry? Which part best to use? Many uses chuck, gravy, flank skirt or short rib. It’s your choice.

Beef and potato curry is a spicy and fragrant beef dish that is slow-cooked “kind like stew type” over a long period of time. The resulting dish will be a deep red colour with oil and thick coconut; hence the beef will still be succulent and tender. Potatoes are soft and as vegetables to compliment it.

Google: “Lo mein is a Chinese noodle dish where fully cooked noodles are tossed with a flavorful sauce and various ingredients like vegetables and proteins. The key difference from chow mein is that the noodles are not fried but are mixed with the sauce, often resulting in a saucier dish. Lo mein can be adapted to include a variety of vegetables and proteins. Some common variations include chicken lo mein, beef lo mein, vegetable lo mein, and shrimp lo mein. The sauce can also be customized to individual preferences.”

Today, I cheat using readymade packet A1 action one curry paste. The laziness quick method. Adding lo mein and vegetables sure does make my meal comforting, spicy, healthy and delicious. Let’s cook!!!

Ingredients

Hard boiled eggs

6-12 eggs, straight from the fridge
1 Tsp white vinegar
1/2 Tsp salt

Beef and potato curry A1 action one

980 g skirt cut into bite size
5-7 small potatoes, peel and cut to bite size, add enough water
3 curry leaves
1 packet A1 Action one curry paste
2- 2 1/2 c water
400 ml coconut cream milk
80 g coconut milk (OPT)
salt to taste
oil

Lo mein and vegetables

1 lb fresh lo mee
20 snow peas, ends and strings remove
1 medium broccoli, stems remove and florets
3 Tbs vegetable oil
2 Tbs minced garlic
1/4 c vegetable stock

Method

Hard boiled eggs

Fill a large pot about a quarter of the way with cold water. Add 1 Tsp vinegar and 1/2 Tsp salt. Next put 6 eggs in a single layer at the bottom of the pot. Add more water so that the eggs are covered by at least an inch or two of water. Cook for 12 to 14 minutes. Meantime, prepare an ice-water bath. Once the eggs have cooked, use a metal net to remove the eggs and immediately submerge them in the ice-water bath to stop their cooking. Peel the eggs, starting with the bottom end first as it’s easier to get under the membrane.

Note: The more eggs that are crowding the pot the more water needed to have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches. “How to store hard boiled eggs: wait until they have cooled before storing. After cooling down, peel the eggs. store the eggs in an airtight bag or container: They need to be protected from exposure to air, odors, and any microorganisms that may be present, on the middle shelf of your refrigerator.”

“Unpeeled hard-boiled eggs should also be placed in an airtight container or resealable bag before refrigerating. Unpeeled hard-boiled eggs should also be kept on the middle shelf of your refrigerator where the temperature is most consistent.”

Beef and potato curry A1 action one

Place potatoes in a microwave safe bowl with enough water. Microwave for 25-30 minutes until tender. Drain and set aside until later. Heat 2 Tbs oil in Bessemer pot, add curry leaves cook for 2 minutes, then add A1 Action one curry paste and stir-fry until aromatic.

Add beef searing for 4 minutes. Add enough water to cover beef and simmer on medium heat, stirring frequently until the meat is almost cooked. Lower the heat to low, cover the lid, and simmer for 1 hours or until the meat is tender and the gravy has reduced a bit.

Add in coconut cream, coconut milk and salt to taste. Continued to simmer with lid for another 20 minutes until beef is tender. Next add potatoes cook until softened for about 10-15 minutes more. Switch off hob and let it sit for about 15 minutes to absorbs the flavour. Serve beef and potato curry with rice, vegetables on the side and with a glass of red wine. Enjoy!!!!!

Notes: I on the other hand prefer to have some gravy. So, I add a bit more water and coconut milk. You don’t have to. Hence overnight I can have curry with roti canai or bread or rice.

Lo mein and vegetables and adding warmed up curry

Bring out the curry from fridge to room temperature for 15-20 minutes. Then place on hob, bring it to warmed up on medium heat.

Meantime, prepare the noodles: soak in boiling water or blanch for 20 -30 second. Any longer and your noodles will be soggy. Drain in a colander then rinse briefly under tap water.

On medium heat, add oil to pan, toss in garlic and cook for 25 seconds. Then add broccoli cook for 7 minutes until cooked. Increase heat to medium high. Add noodles and snow peas. Next add vegetable stock. Toss until the noodles are slightly caramelised.

Now the curry are warmed up, spoon beef and potato curry into the lo mein and vegetables. Stir to mix well until the noodles and vegetables are soaked in beef and potato curry. Switch off hob.

Peel the egg that I have kept on the middle shelf of my fridge. Next, cut open and place on plate. Microwave interval 25 seconds until eggs are warmed up. Spoon beef and potato curry with vegetables noodles onto serving bowls. Before serving, place two halved warmed up egg on top of noodles. Serve with a glass of white wine. Enjoy!!!

https://helenscchin.com/2023/08/12/beef-and-potato-curry-with-vegetable-noodles/

#helenscchinrecipes
#aiannculinarycurrynoodles
#cookingforthefun
#foodiesplus