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Ingredients :
500 g brisket
3 tablespoons cooking oil
1 stalk lemon grass, bruised (white
part only)
3 kaffir lime leaves
1.5 liters water
Spice (ground)
3 red chilies
3 candlenuts, roasted
1 teaspoon cilantro, roasted
1 teaspoon turmeric, chopped
1 tablespoon galangal, chopped
1/2 teaspoon dried shrimp paste
5 cloves garlic
8 shallots
4 black nuts, blanch the flesh, soak
until tender and drain
1 teaspoon tamarind
Method :
Cut the brisket into bite-size of 3 cm
cubes. Heat a wok with oil and fry the ground spices, lemon grass and
kaffir lime leaves until fragrant. Add the brisket. Saute until the
color changes and then add the water. Simmer over low heat until the
brisket is tender and gorund spices are absorbed. Serve immediately
while hot with steamed rice.
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