Home | Beef
Ingredients: • 500 g (1 lb) ground beef • 3 eggs, lightly beaten • 5-6 sour carambola, sliced • 2-3 red finger-length chilies, seeded and thinly sliced • 8 salam leaves (optional) • 250 mL (1 cup) coconut cream • 4 banana leaf sheets, each about 25x45 cm (10x18 in), softened in hot water, cut into wrappers Spice Paste: • 3 teaspoons coriander seeds • ½ teaspoon cumin seeds • 1 teaspoon freshly ground black pepper • 3 candlenuts or unsalted raw macadamia nuts, chopped • 8 shallots, peeled • 1 cm ( ½ in) galangal root, peeled and sliced • 1 cm ( ½ in) fresh ginger root, peeled and sliced • 4 cloves garlic, peeled • 1 tablespoon palm sugar or brown sugar • 1 teaspoon salt Preparations: 1. Prepare the Spice Paste by dry-frying the coriander and cumin seeds in a pan or skillet over low heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder or blender and grind with the pepper and candlenuts until fine. Add the shallots, galangal, ginger, garlic, sugar and salt and grind until smooth, adding a little of the coconut cream if needed to keep the mixture turning 2. Place the beef in a large bowl with the Spice Paste, eggs, carambola and sliced chilies. Mix thoroughly to distribute the seasonings evenly 3. Place 2 to 3 tablespoons of the beef, ½ salam leaf and 2 tablespoons coconut cream in the center of a banana leaf wrapper. Repeat until all the remaining filling and wrappers are used. Wrap and steam the packets. Serves: 4-6 Preparation time: 35-40 minutes Cooking time: 20 mins.
Periplus
