Yield: 2 Servings
|Red hot chiles; fresh or dri
|Shrimp paste; (optional)
|Juice of one lemon
|Dark soy sauce; (pref. kikom
|10 fluid ounce
Recipe by: Piers Thompson <pjt1@...> If you are using dried chiles then soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chiles. Peel and chop the ginger and pl in a liquidiser (you could probably use a food processor - I haven't tried) the garlic, onion, chiles, oil and shrimp paste. Blend until a fine paste adding a little water if necessary (avoid the fumes!).
Cut the beef into f slices about ⅛ inch thick, 1 inch long and ½ inch wide.
Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then the beef. Fry until the meat is browned all over. Add half the lemon juic the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if requi Add more water if necessary during cooking. The sauce should be quite thic when the meat is cooked.
Serve with rice or noodles and quick fried cabbage with eggs (see recipe).
Notes: Vary the number of chiles depending on what sort of chile you are u and how hot you like it. It is supposed to be very hot. I have also made using left over roast beef and reducing the simmering time to 10 minutes.