| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Asian | 1 | Servings | |
INGREDIENTS
| 600 | g | Lean beef |
| 4 | Shallots; (Not spring onions) | |
| Fresh red chillies to taste | ||
| 15 | Mm knob fresh green ginger | |
| 15 | Mm knob of fresh galangal; (optional) | |
| 4 | Cloves of garlic | |
| 300 | ml | Thin coconut milk |
| 50 | ml | Vegetable oil |
| 1 | ts | Coriander powder |
| 1/2 | ts | Cummin powder |
| Salt to taste | ||
| Black pepper | ||
| 300 | ml | Thick coconut milk |
INSTRUCTIONS
Source : Asian Cooking by John Mitchell Submitted by : HChaplin on 9/7/97. E-mail: hchaplin@ozemail.com.au Cut the meat into chunks and place in bowl. Chop the shallots and place half to one side. Chop the chillies (discarding seeds if a lesser heat is desired), ginger, galangal and garlic and grind together with half the shallots and 50ml of thin coconut milk. Pour this paste over the meat and stir to ensure even coating. Set aside for at least 30 minutes. Then heat the oil in a large frying pan and saute the remaining shallot until soft (the longer taken over this step will greatly enhance the end result). Add the meat and marinade and the coriander, cumin salt and pepper.. Saute this mixture briefly then add the remaining thin coconut milk and bring to the boil stirring continuously, then lower heat and allow to simmer until the meat is tender. Finally add the thick cocnut milk and continue to cook (uncovered) over medium heat until the liquid is almost completely absorbed. Posted to CHILE-HEADS DIGEST by Cameron Begg <begg.4@osu.edu> on Dec 08, 1998, converted by MM_Buster v2.0l.
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