Masaman Curry Pie
|4||tablespoons||Masaman curry paste|
|500||grams||beef, 2″ squares diced|
|1||potato, peeled and 1″ squares diced|
Pour coconut milk in a 4-quart container, add beef, potato, onion, fish sauce, tamarind paste and peanuts to the container and cook covered, at High (600-700 Watts) for 5 minutes. Reduce power to Defrost (200 Watts) cook, covered, for 60 minutes. Mix well Masaman curry paste with coconut cream and cooking oil in a medium saucepan, cover loosely with kitchen paper. Microwave, at High for 3 minutes until aromatic. Pour into the beef container together with sugar, stir well, covered and cook at High for 5 minutes. Serve with cooked rice or bread. Sweet and sour cucumber dressing. Ajad is also a popular accompaniment. Here it is served as pie stuffing.
|¼||cut||butter or margarine|
|2||tablespoons||ground roast nuts|
Makes 8 inch pie shell Put butter, flour, ground nuts and salt into the work bowl of the food processor. Process until finely blend, pour cold water from the tube during the process. Stop immediately when the mixture start to form ball-like shape. Roll out thinly and cut into 3″ circles. Line the cup-cake mold with the pastry. Prick crust at bottom with fork. Microwave at High (600-700 Watts) for 2½ minutes. Spoon Masaman curry in the pastry cup. Make the covers by cutting pastry into 3″ circles and line on microwave baking sheet, prick the crust with fork and microwave at High for 2 minutes. Remove the pastry while it is hot and put on top of masaman curry.