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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Submitted by Henny Adriansyah for A Trip Around The World. You may have to go to an Asian grocery store to get some of the ingredients - but the recipe is well worth the trouble! Ingredients:
10 shallots |
2 garlic cloves |
1 1/2 cm ginger |
5 red chilies (to taste) |
2 candle nuts, kemiri |
1 kg beef, trimmed of fat and cut into 3cm cubes |
1 (250 ml) can coconut milk |
1 turmeric, leaf (if available) |
2 kaffir lime leaves (if available) |
1 stalk lemongrass, crushed |
2 cm galangal |
3 tablespoons cooking oil |
1/2 teaspoon salt |
1/2 teaspoon sugar |
Directions:
1. Grind the first five ingredients together (shallots to candle nuts) until they form a paste.
2. Fry the spice paste with cooking oil in a large pan. Add the turmeric leaf, lime leaves, lemon grass, and galangal into the pan.
3. Add the beef and fry until it begins to brown. Add the coconut milk, stirring gently. Add in the salt and sugar.
4. Cook over low heat for about 2 hours, stirring from time to time until the meat is very tender, the sauce has evaporated and the color has turned to a rich deep brown.
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