4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger, sliced
4 Or 5 hot red chile peppers, seeded, sliced
2 tsp Ground coriander
1/8 tsp Ground turmeric
1 tsp Salt, or to taste
2 cup Water
2 lb Lean short ribs of beef, cut into 3-inch pieces
2 tbsp Corn oil
2 Salam leaves
2 slice Laos
1 Stalk lemon grass
1 slice Lemon
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Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour.
Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm.
Serves six with rice and salad.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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