| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Lao |
Beef, Ceideburg 2, Sumatra |
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 |
t |
Ground coriander |
| 1/8 |
t |
Ground turmeric |
| 1 |
t |
Salt, or to taste |
| 2 |
c |
Water |
| 2 |
lb |
Lean short ribs of beef |
|
|
cut into 3-inch pieces |
| 2 |
T |
Corn oil |
| 2 |
|
Salam leaves |
| 2 |
|
Laos |
| 1 |
|
Stalk lemon grass |
| 1 |
|
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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