Ingredients:

  • Beef slices¬† 1kg

Ingredient A:

  • Cooking oil¬†¬† 8 tablespoons
  • Dried chili¬†¬†¬†¬†¬† 30 nos
  • Shallots¬†¬†¬†¬†¬†¬†¬† 120 gm
  • Red Chili¬†¬†¬†¬†¬†¬† 4 nos
  • Garlic¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1 clove
  • Sliced ginger 2 cm
  • Lemongrass¬† 3 stalks
  • Galangal¬†¬†¬†¬†¬†¬†¬†4 slice
  • Cloves¬†¬†¬†¬†¬†¬†¬†¬†¬†3

Ingredient B:

  • Candlenuts¬†¬†¬†¬†¬† 5 nos
  • Soya souce¬†¬†¬†¬†¬† 1 tablespoon
  • Grated coconut¬† 120 gm
  • Curry powder¬†¬†¬†¬† 2 tablespoons
  • Thick coconut milk¬† 1/2 cup
  • Palm sugar¬†¬†¬†¬†¬† 3 teaspoons
  • Cardamom¬†¬†¬†¬†¬† 2 nos
  • Star anise¬†¬†¬†¬†¬†¬† 2 nos
  • Cinnamon stick¬†¬† 3 cm
  • Tumeric leave¬†¬†¬† 1 piece
  • Pandan leaves¬†¬† 3 pieces

Preparation:

  1. Blend Ingredient A and saute until fragrant.
  2. Add in Ingredient B and fry until the oil separates.
  3. Put in beef slices and simmer until the meat is tender for about 1 hour.
  4. Increase heat to reduce gravy. Remove from heat when the mixture thickens.

——Copied from Jusco Pearl Sept 2008

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