Yield: 6 Servings
|2 tablespoons||Chopped fresh red chile -or-|
|4 teaspoons||Sambal ulek (up to)|
|2 slices||Fresh galangal -or-|
|½ teaspoon||Ground galangal|
|3 \N||Cloves garlic|
|½ cup||Chopped onion|
|¼ teaspoon||Ground turmeric|
|2 teaspoons||Ground coriander|
|1 cup||Thick coconut milk|
|1 cup||Thin coconut milk|
|1 \N||Stalk lemon grass; cut in 2\" pieces and bruised|
|1 \N||Salam or curry leaf|
|1½ pounds||Stewing beef (chuck; etc), cut in 2\" cubes|
Michael Bowers Internet: mikeb@...
A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe) Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or morter. Add thick coconut milk as needed to help blending.
In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered until beef is tender (2-3 hours). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully until browned; be careful not to scorch the meat. Searves 6-8 with other dishes.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .