Tuesday, December 19, 2006

600g beef topside, cubed

Grind together:
4 tbsp Chilli Boh
7 ShallotsShallots

5 cloves GarlicGarlic

4cm piece GingerGinger

2 Large OnionsLarge Onions

4 stalks Lemon GrassLemon Grass
, Finely Sliced
3cm piece GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.

1 tbsp Cumin PowderCumin Powder

1 tbsp Fennel PowderFennel Powder

1 litre Coconut MilkCoconut Milk

1 litre Water
1/2 cup Toasted Grated Coconut (Kerisik)Toasted Grated Coconut

1 tbsp finely-shredded Lime LeavesLime Leaves

1 tsp Salt (to taste)
1 tsp Brown Sugar (to taste)

1. Combine beef, coconut milk, water and ground ingredients in a deep saucepan.
2. Simmer over low heat for one and a half to two hours until beef turns tender.
3. Add Kerisik and continue to cook until the gravy turns thick and dry.
4. Add seasoning and Daun Limau.
5. Cook until beef is almost dry.

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posted by Daryl W.T. Lau at 7:48 PM |