RECIPES OF MALAYSIA

Ingredients

1 lb

5 tbsp

2 tbsp

2 cups

4

12

6 cloves

2 inches

1 1/2 inches

10

2

2 stalks

2

1tsp

1 tsp

Stewing beef (cut into cubes)
Grated coconut
Vegetable oil (for cooking)
Coconut milk
Screwpine (pandanus) leaves
Shallots
Garlic
Galangal
Fresh ginger
Dried red chillies
Fresh red chillies (seeded)
Lemon grass stalks
Lime leaves (finely sliced)
Salt
Sugar

1. Roast grated coconut in dry pan over slow fire and cool and then pound to a paste
2. Soak dried red chillies in hot water for 20 minutes to soften
3. Grind shallots, garlic, galangal, ginger, soaked red chillies, fresh red chillies, lemon grass, lime leaves, salt and sugar to a paste
4. Heat oil in wok and gently fry ground ingredients (paste) for about 5 minutes without burning
5. Add beef and stir fry until it changes color
6. Add coconut milk and screwpine leaves and bring to a slow boil
7. Add grated coconut
8. Simmer gently until meat is really tender and gravy has dried up (Approximate cooking time is 1 hour)
9. If the sauce threatens to dry out before meat is tender, add a little hot water

Serve on plain or coconut rice