Two days ago, I made hard-boiled eggs. I made beef and potato curry yesterday. Today, I craved for mixed vegetables to go with my curry and hard-boiled egg. 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.

My meal is colourful, healthy, and delicious to go with leftovers hard-boiled egg, curry and rice. 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

Mixed vegetables

2 large carrots, blanched and cut into matchsticks
2 bunches bok choy, cut into bite size
1 medium cauliflower, blanched stems and florets
1 can straw mushroom, halved
1 small white onion, cut roughly
1/4 c vegetables stock
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
2 Tbs oyster sauce
2 Tbs soy sauce
oil
salt
pepper

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. 

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.

Mixed vegetables

To blanch vegetables

Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.

To cook vegetables

Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic and onion cook for 1 minutes or until translucent. Add in carrots, cook for about 2 minutes, then add in vegetables stock, and cauliflower stems, cook for about 2-3 minutes. Next add in cauliflower florets, mushrooms and bok choy cook for about 3 minutes.

Pour Shao Xing Chinese cooking wine, oyster and soy sauce. Stir to mix well for 1-2 minutes. Check the doneness of vegetables. Once done to your desired cooking add seasoning. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Spoon onto a bowl and serve with hard-boiled egg, rice, and beef and potato curry. Enjoy with a glass of white wine.

https://helenscchin.com/2022/03/04/beef-potatoes-and-eggs-curry-rice-and-mixed-vegetables/

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