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Ingredients: 75 g ( 2 ½ oz) rump or topside steak very thinly sliced 560 ml ( 2 ¼ cups) beef stock 1 turmeric leaf 2 kaffir lime leaves 1 stem lemongrass bottom 14 cm (5 ½ in) only bruised 1 slice asam gelugor (dried garcinia fruit) 200 g (4 cups) young cassava leaves (substitute with 500 g/10 cups english or ceylon spinach) 375 ml ( 1 ½ cups) thick coconut milk 40 g ( 1 ¼ oz) fresh whitebait washed and drained optional Spice Paste: 3-4 fresh red chillies sliced 4 shallots chopped 3 cloves garlic chopped 1 teaspoon finely chopped galangal, 1 teaspoon finely chopped fresh ginger, 1 teaspoon finely chopped fresh turmeric ½ teaspoon salt. Preparations: 1. To prepare the spice paste process chillies shallots garlic galangal ginger turmeric and salt until finely ground adding a little of the stock in necessary to keep the mixture turning. 2. Put beef and stock in a large saucepan and add spice paste turmeric and lime leaves lemongrass and asam slices bring to the boil then add cassava leaves cover and simmer until the leaves are tender 25 to 30 minutes. 3. Add the thick coconut milk and whitebait and bring to the boil stirring lower heat and simmer until the coconut milk starts to thicken and the whitebait are cooked Serves 4-6 Preparation time : 20 mins Cooking time : 35 mins
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