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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Beautiful taste and texture. An excellent dish for dinner parties. Found in a 1984, 'Wok and Exotic Cookery' book. Ingredients:
1/2 teaspoon chili powder |
1/2 teaspoon chopped galangal |
2 teaspoons ground black pepper |
2 teaspoons cumin |
2 teaspoons salt |
2 tablespoons ground coriander |
1 tablespoon chopped lemongrass |
6 cloves garlic |
1 large onion, chopped |
1 teaspoon blachan |
8 ounces coconut milk |
1 1/2 pints water |
2 lbs chuck steaks |
Directions:
1. Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
2. Pound to a paste and set aside.
3. Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
4. Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
5. Cover and simmer for one hour.
6. Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
7. Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
8. Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
9. Taste and add salt if required.
10. Serve with boiled rice.
11. You can use powdered Galangal instead of fresh.
12. There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
13. Bon Appetite!
14. You can leave out the Laos powder if you can't find it.
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