MARIA FHEBIE ORTIL
We are now on the 4th important Halal Dish of the Tausug of Sulu, which is Kurma as mentioned in the Tausug Cookbook written by Tausug Chef Abdulaziz H. Hamsain whose handy Cookbook can be purchased at an affordable price.
This is considering that the book is not a money making venture of the author but with the primordial objective to pass on this Halal Dishes from one generation to the next generation.
While we are writing on the common Halal Dishes of Tausug, the next presentation will be the Halal Dishes of our Maranao and Maguindanao brothers including the specialties from other tribal groups like Iranun, Yakan, Sama, and even Kagan.
Below is an easy procedure that housewife or anybody can follow while staying at home in this time of Pandemic.
- 1 kilo beef/lamb
- 2 cups of Coconut milk
- 1 tsp Curry powder
- 2 tbsp Tomato sauce/paste
- 2 tbsp Peanut butter
- 2 inches Ginger chopped
- 2 pinch Black pepper
- 1 tsp salt
- Sugar (optional- depending on taste)
- 1 whole Bell pepper chopped
- 3 medium size Potato chopped
- 3 Garlic cloves minced
- 1 Laurel leaves
- 1 Lemongrass (optional)
- 2 tbsp oil for sauteing and cooking
- Sauté garlic, onion, ginger and lemongrass in a pot then add the beef/lamb and 1 tsp of salt, stir then cover for 3-5 minutes.
- Add 500 ml of water, stir well then cook until meat is tender (1-2 hours depending on cooking procedure).
- Remove the beef/lamb from the pot then set aside.
- Sauté the garlic, onion, ginger, peanut butter, black pepper , laurel leaves, tomato sauce, and coconut milk then add the potatoes.
- Allow the potatoes to be cooked then add the beef/lamb and curry powder.
- Stir well, add salt and sugar depending on taste.
- Mix well then add the bell pepper at the end.
** Kurma is best served with rice or pita bread/roti at any meal of the day.
Maria Fhebie Ortil