| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indo |
Beef, Indonesian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shank beef |
| 1 |
tb |
Oil |
| 1 |
|
Onion, large; sliced |
| 2 |
|
Garlic cloves; sliced |
| 3 |
tb |
Thai chile, ground |
| 1 |
tb |
Paprika |
| 1/2 |
tb |
Coriander seed, ground |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Caraway seed, ground |
| 1 |
ts |
Ginger, ground |
| 5 |
|
Cloves, whole |
| 1 |
|
Cinnamon stick, 2" |
| 2 |
c |
Coconut milk |
| 1 |
lb |
Potato; peeled/chunked |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Cut beef in 1" x 1 1/2" strips. Heat oil and brown onion and garlic. Add
all the other ingredients, bring to boil, then reduce heat and simmer 30
minutes or until beef and potatoes are tender. To make GULAI BAGAR TERONG
substitute eggplant, cut into 1 1/2" cubes for the potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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