Malaysian curry wrap

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Ingredients

 

  • Beef Tendon 100g
  • Curry Sauce 40g
  • 10’’ Plain Flour Wraps 1pc, Zucchini 40g
  • Carrot 30g
  • Coconut Milk 100g
  • Salt, Salad Oil, Coriander

Instructions

 

1. Cut the beef into pieces. Cook the beef in the boiling water until is done.

2. Leave the beef alone. Add oil in the pan and heat.

3. Then add curry sauce, coconut milk and cook for 3 minutes.

4. Then add beef, mushroom and tomato.

5. Stew all the ingredients on low fire until the beef becomes tender.

6. Add seasonings and coriander.

7. Heat the tortilla in the pressing machine. Put the beef on the tortilla. Roll up to form a pocket wrap.

8. Cut in half and serve.

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Malaysian curry wrap Preparation Time: Total time: Serves Ingredients:   Beef Tendon 100g Curry Sauce 40g 10’’ Plain Flour Wraps 1pc, Zucchini 40g Carrot 30g Coconut Milk 100g Salt, Salad Oil, Coriander Instructions:

 

1. Cut the beef into pieces. Cook the beef in the boiling water until is done.

2. Leave the beef alone. Add oil in the pan and heat.

3. Then add curry sauce, coconut milk and cook for 3 minutes.

4. Then add beef, mushroom and tomato.

5. Stew all the ingredients on low fire until the beef becomes tender.

6. Add seasonings and coriander.

7. Heat the tortilla in the pressing machine. Put the beef on the tortilla. Roll up to form a pocket wrap.

8. Cut in half and serve.
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