This melt-in-your mouth classic Malay dish can be cooked in huge amounts and then frozen in parts as it can be used in fried rice and even eaten with bread.It is time-consuming as this dish takes about four hours at least, as it is cooked over a low flame and stirred frequently to ensure it does not burn at the bottom of the pan.
Serving: 4-6 people
Difficulty: Medium
Preparation time: 30 minutes
Cooking time: 3 hours
Ingredients:
1 kilogramme beef shin
Blend together:
15 dried chillies
15 shallots
6 cloves garlic
2cm ginger
5cm lengkuas or galangal
1 tsp black pepper – finely pounded
1cm fresh turmeric
2 tbsp cooking oil
3 tamarind pieces
Salt to taste
Sugar (optional)
300ml coconut cream
4 cups water
3 kaffir lime leaves – sliced finely
1 turmeric leaf – knotted
2 tablespoons pounded roasted coconut
Method:
1. In a pan, heat the cooking oil and fry the blended ingredients until the oil surfaces and the paste is fragrant.
2. Add the tamarind pieces, salt and sugar (if using), then let the paste simmer until more oil surfaces.
3. Add the meat and fry until the meat is browned. Add the coconut cream and water and let the dish come to a boil. Lower the heat and cook until the gravy is dry or, if you like, let some of the gravy remain. Dish out and serve.
*If you'd like to share your recipes with other cooking enthusiasts, send them to [email protected].
Comments
Please refrain from nicknames or comments of a racist, sexist, personal, vulgar or derogatory nature, or you may risk being blocked from commenting in our website. We encourage commenters to use their real names as their username. As comments are moderated, they may not appear immediately or even on the same day you posted them. We also reserve the right to delete off-topic comments.