“Comfort” Cook-Along

Originally broadcast live on luckyrice.com May 14, 2020

Cedric and Ochi Vongerichten of Wayan make cocktails with Danielle, while family behind the blog The Woks of Life show how to make a delicious Instant Pot Braised Curry Beef. This will include recipe demos and items from The Essential Asian Pantry Box.

There is a Q&A Session featuring a trio of talented chefs who are also doing amazing things for their community amidst the COVID-19 pandemic:

• Chef Richard Ho of Ho Foods

• Chef Eric Sze of 886

• Chef Trigg Brown of Win Son

Ingredients and Recipes for this Cook-Along:

Instant Pot Braised Curry Beef from The Woks of Life

Braised Curry Beef Ingredients:

• 3 1/2 pounds beef outside flank/rough flank (牛腩, can also substitute beef brisket or chuck, cut into large 2-inch cubes)

• ¼ cup vegetable oil (plus 1 tablespoon, divided)

• 5 cloves garlic (chopped)

• 5 shallots (finely chopped)

• 3 bay leaves

• ⅓ cup curry powder

• 1 teaspoon turmeric powder

• 2 cups beef broth (chicken broth or water)

• 4 teaspoons sugar

• 1 tablespoon salt (plus more to taste)

• 2 tablespoons tomato paste

• 2 large onions (cut into wedges)

• 2 teaspoons cornstarch (dissolved in 1 tablespoon water)

Braised Curry Beef Directions:

1. First, blanch the beef to get rid of any impurities. Add the chunks of beef to a wok full of cold water, and bring to a boil. Boil for 1 minute, drain, rinse, and set aside.

2. Heat ¼ cup of oil in the Instant Pot on the sauté setting. Add the garlic, shallots, and bay leaves to infuse the oil. Cook for a few minutes. Then add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn’t stick to the bottom of the pot. Take care not to burn the spices!

3. After a minute, add in the beef, broth or water (reduce the amount of liquid here to ⅔ cup if using beef chuck instead of outside flank), sugar, salt, and tomato paste. Seal the Instant Pot, and turn on the meat stew setting for 35 minutes (reduce cooking time to 20 minutes if using beef chuck).

4. Meanwhile, sauté the onions in 1 tablespoon oil in your wok for 1-2 minutes. They should still be a bit crunchy. Set aside. Release pressure completely from the Instant Pot (using either the quick pressure release or natural release).

5. When safe, open the lid of the Instant Pot, and turn on the sauté setting. Stir in cornstarch slurry, and allow the sauce to thicken for a couple minutes. If the curry isn’t thick enough for your liking, make and add more cornstarch slurry accordingly. After the sauce has thickened, stir in the sautéed onions. Taste for seasoning and add salt to taste. Serve over rice.

Recipe courtesy of Woks of Life.

Indo Colada from Cedric and Ochi Vongerichten of Wayan

Indo Colada Ingredients:

• white and/or dark rum

• fresh ginger (peeled and thinly sliced)

• fresh lime (cut into slices)

• cinnamon (powder/grated)

• simple syrup (heat 1 cup sugar with 1 cup water until dissolved)

• sweet coconut milk

• Angostura/aromatic bitters

• Thai basil (garnish)

• candied ginger (garnish)

• ice

Indo Colada Directions:

1. Put 4 thinly cut slices of peeled ginger into a cup or shaker 

2. Add 1.5oz sweet coconut milk

3. Muddle the ginger

4. Add 1oz white rum and 1 oz dark rum

5. Fill an empty glass with ice

6. Pour coconut milk mixture into glass

7. Garnish with kaffir lime leaf

8. Sprinkle cinnamon powder on top