Recipe Ingredient
- Ingredients
- 300g beef tenderloin, very thinly sliced
- 200g potatoes, scrubbed
- 1 grated coconut
- 4 tbsp oil
- Marinade (A)
- 1/2 tsp light soya sauce
- 1/4 tsp pepper
- 1 tbsp corn flour
- 1 tbsp oil
- Ground ingredients (B)
- 5 shallots
- 2 cloves garlic
- 2cm piece ginger
- 1½ tbsp chilli paste
- 2 tbsp meat curry powder
- 1/2 tsp belacan stock granules
- Spices (C)
- 1 stalk lemon grass, bruised
- 2 stalks curry leaves
- 1 kaffir lime leaves
- 2cm piece cinnamon stick
- 1 star anise
- 3 cloves
- 2 cardamom, split open and use seeds only
- Seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp sugar
Instructions
- Marinate beef with (A) for 15-20 minutes. Parboil potatoes until cooked through. Skin and cut into cubes.
- Squeeze grated coconut for 100ml thick coconut milk. Add 300ml water and squeeze out for thin coconut milk.
- Heat 2 tablespoons oil in a pan. Add marinated beef and fry briskly for 30-40 seconds. Dish out and drain from oil.
- Add remaining oil and sauté ground ingredients (B) for 3-4 minutes.
- Put in ingredients (C) and fry until fragrant. Pour in thin coconut milk and bring to a simmering boil. Add potatoes and cook for 2-3 minutes.
- Add beef and thick coconut milk. At the first sign of boiling again add seasoning to taste. Dish out and serve immediately with hot rice.
