g stewing steam, cut into 5 cm cubes
5 large colves garlic
teaspoons fresh ginger, chopped
2 teaspoon chili powder
teaspoon ground turmeric
tablespoons light sesame oil
teaspoon ground black pepper
tender stalk lemon grass
cup hot water
Salt to taste
Fried sliced onions for garnishing
Use a food process, blend the onion,
ginger, garlic, turmeric and chili powder until a smooth paste. Heat the
wok with some oil, and stir in the blended paste. Cook slowly on low
heat for about 10 minutes. Ensure that the mixture does not burn, add
some water if necessary.
mixture is cooked, add the meat, pepper and lemon grass. Continue frying
until all the beef juices have evaporated and the meat is brown. Add
water and salt to taste, cover with a lid and simmer until the meat is
tender. Add more water if necessary.
lid and increase the heat to cook rapidly until the meat is dry and well
coated with the gravy. Sprinkle the fried sliced onions on top as
garnishing. Serve with steamed white rice while hot.