Gulai merah (red short ribs of beef)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Shallots, sliced | |
| 3 | Garlic cloves, sliced | |
| 1 | Piece of fresh ginger, sliced | |
| 4 | Or 5 hot red chile peppers, seeded, sliced | |
| 2 | teaspoons | Ground coriander |
| ⅛ | teaspoon | Ground turmeric |
| 1 | teaspoon | Salt, or to taste |
| 2 | cups | Water |
| 2 | pounds | Lean short ribs of beef, cut into 3-inch pieces |
| 2 | tablespoons | Corn oil |
| 2 | Salam leaves | |
| 2 | slices | Laos |
| 1 | Stalk lemon grass | |
| 1 | slice | Lemon |
Directions
Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and ½ cup of water to a smooth sauce. Marinate beef for ½ 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 ½ 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.