600g beef (chuck or topside), cubed
1/2 cup thick coconut milk and 1.5 cups thin coconut milk from 1 coconut
2 kaffir lime leaves
4 tbsp cooking oil
4 tbsp toasted peanuts, pounded
Spices, ground :
10 shallots
5 pips garlic
5 red chilies
1 cm kunyit
1/2 cm galangal
1 lemongrass
1/2 tbsp coriander powder
1/2 tsp pepper
5 candlenuts
1 tbsp brown sugar
1 tsp salt or to taste
Heat oil in wok and saute ground spices till aromatic. Add beef and daun kaffir lime leaves, and fry till beef loses its pink color. Add thin santan and bring to boil. Lower heat and leave to simmer till the beef is tender. Add thick santan, pounded peanuts, brown sugar and salt to taste. When gravy is thick, remove from heat. Serve with warm rice.
No comments:
Post a Comment