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

  1. Marinate beef with (A) for 15–20 minutes. Parboil potatoes until cooked through. Skin and cut into cubes.
  2. Squeeze grated coconut for 100ml thick coconut milk. Add 300ml water and squeeze out for thin coconut milk.
  3. Heat 2 tablespoons oil in a pan. Add marinated beef and fry briskly for 30–40 seconds. Dish out and drain from oil.
  4. Add remaining oil and sauté ground ingredients (B) for 3–4 minutes.
  5. 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.
  6. 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.

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