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
- 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.
- Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises.
- Add tomato, chilli, galangal and lemon grass. Fry until fragrant.
- Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens.
- Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out and serve.
