Name: Gulai Merah (Red Short Ribs of Beef)
Ingredients: 4 Shallots, sliced; 3 Garlic cloves, sliced; 1 Piece of fresh ginger, sliced; 4 Or 5 hot red chile peppers, seeded, sliced; 2 ts Ground coriander; 1/8 ts Ground turmeric; 1 ts Salt, or to taste; 2 c Water; 2 lb Lean short ribs of beef, cut into 3-inch pieces; 2 tb Corn oil; 2 Salam leaves; 2 sl Laos; 1 Stalk lemon grass; 1 sl Lemon

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Lao	Sumatra, Beef, Ceideburg 2	1	Servings

INGREDIENTS

4		Shallots, sliced
3		Garlic cloves, sliced
1		Piece of fresh ginger, sliced
4		Or 5 hot red chile peppers, seeded, sliced
2	ts	Ground coriander
1/8	ts	Ground turmeric
1	ts	Salt, or to taste
2	c	Water
2	lb	Lean short ribs of beef, cut into 3-inch pieces
2	tb	Corn oil
2		Salam leaves
2	sl	Laos
1		Stalk lemon grass
1	sl	Lemon

INSTRUCTIONS

Process shallots, garlic, ginger, chiles, coriander, turmeric, salt
and 1/2 cup of water to a smooth sauce.  Marinate beef for 1/2 hour.
Heat the oil:  add the beef and marinade, the salam, laos, lemon
grass and lemon; stir-fry over moderate heat for 5 minutes.  Add
remaining water, cover and cook until beef is tender, about 1 hour.
If the sauce evaporates too quickly, add another 1/2 cup water and
continue to simmer. Serve warm.
Serves six with rice and salad.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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