• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 600g beef, cubed
  • 6 cups water
  • 1 thumb-sized piece old ginger, smashed
  • 1 thumb-sized piece galangal, smashed
  • 1/2 a piece fresh turmeric leaf, shredded and knotted
  • 1 stalk lemon grass, smashed
  • 2 kaffir lime leaves, torn
  • 1 tomato, halved
  • 1 fresh red chilli, halved and seeded
  • 1 lime, squeezed for juice
  • 4 tbsp oil
  • Ground ingredients (combined)
  • 14–15 dried chillies, soaked and seeded
  • 10 shallots
  • 6 cloves garlic
  • 1½ cm piece ginger
  • 5 candlenuts
  • 1 star anise
  • 3 cloves
  • 3cm cinnamon stick
  • Seasoning
  • 1 tsp sugar or to taste
  • 1/2 tsp salt
  • 1 tbsp fish sauce

Instructions

  1. Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked.
  2. Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises.
  3. Add tomato, chilli, galangal and lemon grass. Fry until fragrant.
  4. Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens.
  5. Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out and serve.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *