| 650 g 6 10 3 cm 4 1 teaspoon 1/2 teaspoon 2 tablespoons 3 cups 2 tablespoons 1 1 | topside steak dried chilies, soaked shallots, chopped piece ginger candlenuts dried shrimp paste turmeric powder oil water tamarind fresh red chili, finely sliced green chili, finely sliced sugar and salt to taste |
Method : - Cut beef into small pieces.
- Chop or mince dried chilies, shallots and grind to a paste with candlenuts, dried shrimp paste and turmeric.
- Heat oil in a large pan and fry seasonings for 5 minutes, stirring constantly.
- Put in the beef and turn several times to thoroughly coat the meat pieces with the seasoning.
- Fry until well browned.
- Soak tamarind in water, squeeze out the juice and strain into the meat.
- Bring to the boil and add salt and sugar to taste.
- Turn the heat down and simmer until beef is very tender and the gravy slightly reduced.
- Remove beef and arrange on a platter.
- Pour on a little of the sauce.
- To serve, garnish with sliced red and green chilies.
Serves 4 - 6 |
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