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600 g
6 cups
3 cm piece
3 cm piece
1/2 piece
1 stalk
2
1
1
1
4 tablespoons
Ground ingredients
15
10
6 cloves
1 1/2 cm piece
5
1
3
3 cm
Seasoning
1 teaspoon
1/2 teaspoon
1 tablespoon
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Beef, cubed
Water
Old ginger, smashed
Galangal, smashed
Turmeric leaf, shredded and knotted
Lemon grass, smashed (white part)
Kaffir lime leaves, torn
Tomato, halved
Fresh red chili, halved and seeded
Lime, squeezed for juice
Cooking oil
Dried chilies, soaked and seeded
Shallots
Garlic
Ginger
Candlenuts
Star anise
Cloves
Cinnamon stick
Sugar or to taste
Salt
Fish sauce
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Method :
- Put the beef in a heavy
based saucepan.
- Add ginger and water.
- Bring to a low simmering
boil, then cook over a gentle heat until meat is cooked.
- Heat oil in a wok.
- Combine all grounded
ingredients with star anise, cloves and cinnamon stick.
- Fry until oil rises.
- Add tomato, chili,
galangal and lemon grass. Fry until fragrant.
- Pour cooked sauce
ingredients into beef.
- Add turmeric leaf and
continue to cook, stirring frequently until sauce thickens.
- Squeeze in lime juice and
add seasoning and kaffir lime leaves.
- Bring to a boil and dish
out and serve hot.
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