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1
Boil hot water in a pot, add in the beef tendons, and remove the scum.
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2
Drain in a sieve after boiling, and lightly wash in water.
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3
Cook once in the pressure cooker.
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4
Add Step 1 to the pressure cooker, add in enough water to cover the meat, and pressure-cook for 20 minutes.
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5
After 20 minutes has passed, wait until the pressure dissipates.
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6
Saute the vegetables.
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7
Dissolve butter in a frying pan, and saute the finely chopped garlic.
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8
Once it has produced a nice aroma, add in thinly sliced onions cut in half, add in the carrots cut into wedges.
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9
After the pressure has dissipated from Step 2, take it out, and throw away all of the water and grease.
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10
Return the meat to the pot, add in Step 4, and add in enough water to cover the ingredients.
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11
Pressure-cook again.
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12
10 minutes is OK.
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13
Wait until the pressure dissipates.
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14
Peel the skin off the potatoes, cut into bite-sized pieces, and microwave for 5 minutes.
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15
Add them in last.
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16
After the pressure in Step 6 dissipates, add in the microwaved potatoes.
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17
Water will come out of the vegetables, so it will increase the volume of water.
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18
Add in the curry roux.
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19
The richness will come out if you use 2 packages.
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20
This time I used spicy and medium curry.
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21
If you prepare it by cutting it up, it will dissolve right away, and is convenient .
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22
Boil for about 10 minutes.
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23
You do not need to use the pressure any more.
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24
Cover with a lid, and boil.
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25
If you have time, let it sit for an hour.
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26
Place multi-grain rice on a plate (this time, I used 1 rice cooker cup of white rice, 1/2 cup wheat rice, 1/2 cup ancient variety of rice, and combined them together to make 2 rice cooker cups of rice.
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27
Scatter the raisins on top of the multi-grain rice, top with curry, and it is done.
