First, read the English article below.

Stir well to combine the roux paste with the liquid in the stockpot. If you are adding commercial curry cubes instead of homemade curry cubes, add them now. Break up the blocks into smaller portions. Temporarily remove the pot from the heat and add the cubes into the liquid, stirring well until completely melted. Add the peeled and chopped potato into the stockpot and stir to distribute it evenly. Continue to simmer the curry on low heat for 1 hour, or until the meat and potatoes become tender and the curry liquid is very thick. Use the full 1 hour if making beef or pork curry. If making chicken curry, you should only let it simmer for 30 to 45 minutes to prevent the chicken from overcooking and drying out. If you choose to add edamame, mix them in during the last 5 minutes of the cooking process.  You could add green peas to the curry if edamame is not available, or you could skip this part altogether. Make sure that the edamame have been removed from their shells before you add them into the curry. Ladle the curry into individual serving dishes. Serve it with a side of steamed white or brown rice. If desired, garnish with chopped fukujinzuke or rakkyou.  Traditionally, Japanese curry is served in one of two ways: you can put the curry in a sauce boat and serve it with a separate dish of rice on the side, or you can put the rice on the plate and cover half of it with curry.  Note that fukujinzuke is a sweet mixture of pickled vegetables and rakkyou are small pickled shallots. You can store extra curry by freezing it, if desired, but you should prepare the curry without potatoes if you intend to so do. Potatoes that are frozen and later thawed have a tendency to turn into unappetizing mush. Boil the potatoes separately and add them to the frozen curry after you reheat it. To freeze curry, ladle a serving's worth into a freezer-safe resealable plastic bag. Label the bag with its contents and the current date. Repeat with the rest of the curry, preparing a separate bag for each individual serving. 

Now, please write a short abstract for it in Indonesian. Abstract:
Pindahkan campuran kari ke dalam kaldu. Masukkan kentang dan biarkan mendidih kecil. Campurkan edamame. Sajikan. Selesai.