Simplified version of a Malaysian favourite dish. I’ve cooked this dish for the Malaysia Day celebration at ‘Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.
YIELD
4 servingsPREP
2 hrsCOOK
30 minREADY
Ingredients
Directions
Grind together the first batch of lemon grass, galangal, tumeric powder, shallots and garlic. Marinate the sliced or cubed beef with the ground ingredients and seasoning (salt, brown sugar and tamarind juice - according to taste)for at least one hour (overnight is even better.)
For the sauce; Grind 2nd batch of shallots, garlic and ginger.
When ready to cook: Heat palm oil and stir fry the ground ingredients until fragrant and add in chili powder and stir some more with about 1 tblspn of water. When the oil separates add in the ground peanuts and add in about ½ a cup of water. Simmer until slightly thickened.
Finally add in the marinated beef. Stir and leave to cook until the ingredients are well incorporated, about 30 minutes. Adjust seasoning according to taste. (spicy with a tinge of sweetness) Consistency of dish is quite similar to a thick stew.
Served with rice or ketupat (Malaysian pressed steamed rice.)
Comments