|
Ingredients :
500 g beef, fat and sinew removed
2 liters water
3 tablespoons cooking oil
50 g cellophane noodles, cut into 10
cm lengths, soaked until tender and drained
5 kaffir lime leaves
1 stalk lemon grass, bruised (white
part only)
1/2 nutmeg, bruised
2 cloves
3 scallions, sliced finely
1/2 tablespoon vinegar
Fried shallots
Shrimp crackers
Scallions, sliced
Chinese parsley, chopped
Sweet soy sauce
Spices (ground)
6 shallots
4 cloves garlic
1 teaspoon fresh ginger, chopped
1/2 teaspoon turmeric, chopped
1 teaspoon peppercorns
Salt to taste
Spicy sauce (ground)
5 bird's eye chilies, steamed
3 red onions, steamed
Saltto taste
Method :
Boil the beef in a pot of boiling water
until tender. Remove from the stock and slice thinly. Tenderize the meat
by pounding with the back of a knife. Rub with a little salt and
deep-fry until dry. Shred the meat finely. Simmer 1 1/4 liters stock,
add water if not enough stock. Heat wok with oil and gently fry ground
spices, kaffir lime leaves, nutmeg, lemon grass and cloves until
fragrant. Add these to the stock. Then add sliced scallions and vinegar.
Serve hot.
|
