2 stalks lemon grass,tough outside parts removed 3cm length galangal
(optional)
3cm length ginger
3 cloves garlic
5 dried chillies
2 tbsp oil
500g chuck steak, cubed
10 red Asian onions, sliced
2 cups coconut milk
2 turmeric leaves (optional)
2 tbsp Malaysian curry powder(see below, or use commercial preparation)
1 tbsp thick soy sauce (kecap manis)
1 cup coconut cream
Salt to taste
Sugar to taste
1/2 cup desiccated coconut, dry roasted
INGREDIENTS FOR CURRY POWDER
Makes 600g - 800g2 tbsp dried, ground coriander seeds
1 tbsp dried, ground cumin seeds
3/4 tbsp dried, ground fennel seeds
1/2 tbsp chilli powder (or to taste)
1/2 tsp turmeric powder
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp pepper
Blend the lemon grass, galangal, ginger, garlic, chillies and 1 tablespoon
of the oil to a paste in a food processor or mortar and pestle. Coat the
meat well with the paste. Heat the remaining oil in a wok and saut‰ohe
onions until golden and aromatic. Add the meat and stir well. Lower the
heat, cover the wok and cook for 10 minutes. Add the coconut milk, turmeric leaves and curry powder and stir well.
Cover and cook for one hour, or until the beef is tender.
Add the thick soy sauce, coconut cream and salt and sugar to taste. Bring
to the boil and cook uncovered for 5 minutes, stirring continuously. Lower
the heat, add the desiccated coconut and stir for another 5 minutes. The
curry should be quite dry by the time you've finished. Remove the turmeric leaves and serve with rice