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Kari Hijau Thailand dengan Daging Sapi dan Terong

Kari Hijau Thailand dengan Daging Sapi dan Terong
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Fakta Nutrisi

Per sajian 320g

% Nilai Harian berdasarkan diet 2000 kkal

Kalori 515 kcal
26% DV
Total Lemak 41.0g
63% DV
Lemak Tak Jenuh Tunggal9.5g
Lemak Tak Jenuh Ganda1.2g
Lemak Jenuh28.0g
Lemak Trans0.8g
Total Karbohidrat 14.0g
5% DV
Serat3.0g
Pati6.0g
Gula5.0g
Protein 24.0g
48% DV
Protein Hewani24.0g

Tentang

Kari hijau berbasis santan yang kaya rasa dengan daging sapi dan terong. Mengandung protein sedang, karbohidrat rendah hingga sedang, serta lemak tinggi yang terutama berasal dari santan.

Bahan-bahan

Vitamin & Mineral

Vitamin

NutrisiJumlah%AKGWaktu paruh
Biotin4.0mcg13%
Kolin82.0mg15%
Folat24.0mcg6%
Niasin5.8mg36%
Asam Pantotenat0.7mg14%
Vitamin B20.3mg22%
Vitamin B10.1mg7%
Vitamin A28.0mcg3%
Vitamin B122.1mcg88%
Vitamin B60.4mg25%
Vitamin C4.5mg5%
Vitamin D0.1mcg1%
Vitamin E0.6mg4%
Vitamin K5.0mcg4%

Mineral

NutrisiJumlah%AKGWaktu paruh
Kalsium45.0mg5%
Tembaga180.0mcg20%
Zat Besi4.2mg23%
Magnesium52.0mg12%
Fosfor235.0mg34%
Kalium520.0mg11%
Selenium24.0mcg44%
Natrium720.0mg31%
Seng5.1mg46%

Kari Hijau Thailand dengan Daging Sapi dan Terong

Catatan pengantar


Kari ini dibangun dengan pengekangan: panas dari pasta kari hijau, kelembutan santan, dan gurih dalam dari daging sapi diseimbangkan oleh lunaknya terong. Rasanya harus hidup, bukan berat, dengan akhir rasa yang bersih dan saus yang melapisi daging secara ringan. Hidangan akhir harus tetap lembut, aromatik, dan presisi.

Inti resep


  • Kategori hidangan: Kari

  • Masakan atau asal: Thailand

  • Jenis hidangan: Hidangan utama

  • Hasil: 1 porsi

  • Ukuran porsi: 320 g

  • Waktu persiapan: 10 menit

  • Waktu memasak: 20 menit

  • Total waktu: 30 menit

  • Tingkat kesulitan: Sedang


    • Peralatan


  • Panci berat atau wajan sauté dangkal, 24 cm

  • Sendok sayur kecil

  • Sendok tahan panas

  • Pisau tajam

  • Talenan

  • Timbangan digital


    • Bahan


    Kari


  • Daging sapi, dibersihkan dan diiris tipis: 140 g

  • Santan: 120 g

  • Terong, dipotong menjadi irisan berbentuk baji seukuran sekali suap: 40 g

  • Pasta kari hijau: 12 g

  • Kecap ikan: 5 g

  • Gula aren: 3 g


    • Metode


  • 1. Letakkan panci di atas api sedang dan tambahkan pasta kari hijau. Aduk terus-menerus selama 1 menit hingga harum dan warnanya sedikit lebih gelap; pasta harus mengeluarkan aroma herbal yang tajam tanpa gosong.

  • 2. Tambahkan 40 g santan dan masak selama 1 menit, aduk hingga pasta melunak dan campuran menjadi mengilap serta menyatu.

  • 3. Tambahkan sisa santan dan didihkan perlahan di atas api sedang. Masukkan gula aren dan kecap ikan, lalu didihkan perlahan selama 2 menit hingga saus terasa bulat, gurih, dan sedikit manis.

  • 4. Tambahkan terong dan didihkan perlahan selama 4 hingga 5 menit, balik potongannya sekali atau dua kali, hingga bagian tepinya empuk tetapi masih mempertahankan bentuknya.

  • 5. Tambahkan daging sapi dalam satu lapisan dan didihkan perlahan selama 2 hingga 3 menit, aduk secukupnya agar irisan terpisah. Daging sapi harus baru matang, tetap lembut, dan masih lembap; saus harus tetap menyatu dan melapisi secara ringan.

  • 6. Segera angkat dari api. Diamkan kari selama 1 menit agar saus mengendap dan cita rasa menyatu.


    • Penyajian dan penghidangan


    Sendokkan kari ke dalam mangkuk dangkal yang hangat, tata daging sapi dan terong agar terlihat jelas di dalam saus, bukan tenggelam. Sajikan dengan saus yang menggenang merata di sekitar bahan, dengan permukaan yang mengilap dan rapi.

    Catatan profesional


  • Jaga didihan tetap lembut setelah daging sapi ditambahkan; didihan keras akan membuat daging alot dan saus menjadi encer.

  • Kari harus berakhir dengan keseimbangan asin dan manis, tidak pernah tajam atau terlalu memuakkan.

  • Terong harus empuk tetapi tetap utuh, memberikan kelembutan tanpa hancur ke dalam saus.
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