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Categories:
fresh beef coconut milk water baby potatoes red beans salt red chilli peppers shallots clove garlics ginger turmeric candlenuts nutmeg coriander seed pepper turmeric lime leaves bay leaves only galangal anise cinnamon
Viewed: 2 - Published at: 10 years agoIngredients
- 700 grams fresh beef shanks/ribs/chuck, cut into large cubes
- 800 ml pure coconut milk (from 3 mature coconuts)
- 1500 ml young coconut water
- 150 grams unpeeled baby potatoes, cut slightly
- 150 grams red beans, boiled until half-cooked
- 2 tsp salt
- 100 grams red chilli peppers (add more if you likel it spicy)
- 10 clove medium shallots
- 10 clove garlics
- 3 cm ginger, peeled
- 2 cm turmeric, peeled
- 5 piece candlenuts
- 1/2 nutmeg
- 1 tsp coriander seed
- 1/2 tsp pepper powder
- 3 turmeric leaves
- 8 fresh lime leaves
- 5 Indonesian bay-leaves (daun salam)
- 3 piece thick lemongrasses white part only, smashed
- 4 cm galangal, peeled & slightly smashed
- 3 piece small star anise
- 1 piece cinnamon stick
Method
- Blend the Ground-Spice Ingredients together until well combined like a smooth paste.
- Set aside.
- Combine pure coconut milk & young coconut water to the nonstick-large-pan.
- Boil & stir them well in a medium heat.
- Add the smooth paste of Ground-Spice Ingredients.
- Stir well to combine and turn into sweet orange coloured liquid.
- Add all the Leaf & Spice Ingredients.
- Stir constantly until slightly fragrant.
- Add salt.
- Add fresh beef until well combined.
- Stir well and bring a gentle boil.
- Once the meat is half-cooked, add baby potatoes & red beans.
- Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant.
- Continue to simmer gently until the liquid has evaporated by about 95%.
- Reduce the heat to low.
- Test the meat, it should be perfect enogh when it's fork-tender.
- Taste the liquid for salt, add a pinch if you need more.
- Mix them.
- Turn down the heat
- Remove all the Leaf & Spice Ingredients.
- Serves the dish with steamed rice.
