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Ingredients :
600 g beef, cut into bite-size cube
6 cups water
3 cm piece old ginger, smashed
3 cm piece galangal, smashed
1/2 piece tumeric leaf, shredded and
knotted
1 stalk lemon grass, smashed (white
part only)
2 kaffir lime leaves, torn
1 tomato, halved
2 fresh red chili, halved and seeded
1 lime, squeeze for juice
4 tablespoons cooking oil
Ground ingredients
16 dried chilies, soaked and seeded
12 shallots
7 cloves garlic
1 1/2 cm piece ginger
5 candlenuts
1 star anise
3 cloves
3 cm cinnamon stick
Seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon fish sauce
Method :
Heat up a wok with the beef, ginger and
water. Bring to a low simmering boil. Then cook over a gently heat until
the meat is cooked. Heat a wok with the oil. Combine all the grounded
ingredients with star anise, cloves and cinnamon stick. Fry until the
oil rises to the surface. Add chili, tomato, lemon grass and galangal.
Fry until fragrant. Pour the cooked sauce ingredients into the beef. Add
turmeric leaf and continue to cook, stirring frequently until the sauce
thickens. Squeeze in the lime juice and add the seasoning, and kaffir
lime leaves. Bring to a boil and dish out and serve hot with steamed
white rice.
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