Sunday, February 12, 2012
Beef Curry (Gulai Sapi)
300 g beef
500 ml coconut milk
1 stalk of Lemongrass, crushed
3 fresh Kafir Lime leaves
2 Salaam leaves (bayleaf)
1 tbs coriander leaves (optional)
100 g green soya (kacang hijau), clean and cooked
1 block beef seasoning mixture
salt and sugar to taste
2 tbs fried shallots
4 cloves of garlic
5 Candlenuts (Kemiri), or 7 almonds as a substitute, crushed and fry without oil
2 tsp coriander
1 tsp pepper
2 tsp turmeric powder
2 cm fresh Galangal (Lengkuas/Laos)
1 cm ginger
1/4 tsp cloves powder
1/2 tsp cinnamon powder
1/2 tsp cumin powder
2 eye's bird chillies (or paprika powder for less spicy)
Cut the beef into small pieces, cook under boiling water until the meat is tender. Leave the broth for about 1 cup.
Grind or blend the spice paste.
Heat the oil, and saute the spice paste. Add lemograss, kaffir lime leaves, salam leaves. Mixed well.
Put the spice paste into the meat, then pour the coconut milk and let it boil until the spice is absord. Add the beef seasoning mixture, coriander leaf, sugar, and salt. Continue cooking.
Serve it with lontong (race cake), garnish with fried shallots.