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Ingredients: ¾ -1 kg ( 1 ½ -2lb) lean topside beef in one piece 2 stems lemongrass bottom 14 cm ( 5 ½ in) only bruised 3 kaffir lime leaves 2 turmeric leaves 3 slices asam gelugor ( dried garcinia fruit0 ¾ 1- litre ( 3-4 cups) water Spice paste 6 candlenuts chopped coarsely dry roasted until golden 8-12 fresh red chillies sliced 3 shallots chopped 1 tablespoons finely chopped fresh ginger 1 tablespoons finely chopped fresh turmeric 1 ½ teaspoons salt Preparations: 1. Prepare spice paste by processing candlenuts until finely ground add chillies shallots garlic ginger turmeric and salt then process until finely ground adding a little water if needed to keep the mixture turning. 2. Put spice paste in a bowl and add beef stirring to coat well set aside to marinate at room temperature 30 minutes to 1 hour. 3. Transfer beef lemongrass lime and turmeric leaves and asam slices to a saucepan just large enough to hold the beef and add water to cover bring to the boil cover and simmer gently until the beef is very tender and the sauce has thickened just before serving slice the meat and serve with a little of the sauce. Serves 4-6 Preparation time: 15 mins + 30-60 mins marinating Cooking time : 1 ¼ hours
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