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Ingredients: 600 g ( 20 oz) sliced lean beef topside 1 ½ x 5 x 5 cm ( ¾ x 2 x 2 in) ¾ -1 litre ( 3-4 cups) water 1 teaspoon salt ½ turmeric leaf 5 kaffir lime leaves 3 slices asam gelugor ( dried garcinia fruit ) ½ cup loosely packed lemon basil leaves Spice paste 3 candlenuts chopped coarsely dry roasted until golden 8-10 fresh red chillies sliced 3-4 shallots chopped 4 cloves garlic chopped ½ tablespoon finely chopped fresh ginger ½ tablespoon finely chopped galangal ½ tablespoon finely chopped fresh turmeric Preparations: 1. To prepare the spice paste the candlenuts until finely ground then add chillies shallots garlic ginger galangal and turmeric and process until smooth adding a little water if needed to keep the mixture turning. 2. Transfer spice paste to a saucepan and add meat water to cover meat by about 2 cm ( ¾ in) salt turmeric and lime leaves and asam slices baring to the boil cover lower heat and simmer until the beef is very tender. 3. Just before serving stir in the basil leaves. Serves 4 Preparation time : 15 mins Cooking time : 1 ¼ hours
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