This famous spicy chilli with beef is best to be indulged for a light lunch or tea break. This time, the process preparing this meal with the help from Pacifica Kitchen Gas Hob (AHN2 Calibre Duo), gives you the best experience of cooking using the authentic style.
What you will need?
Ingredients A
- 800g beef shank, diced
- 4 bay leaves
- 1 ½ tbsp of tamarind Liquid
- 6 tbsp water
- 500 ml water
- 4 tbsp oil
- 2 lemongrass
- 6 kaffir lime leaves
- 100 ml thick coconut milk
- 3 tbsp sweet soy sauce
- 2 tbsp palm sugar
- ½ tbsp salt
Spice paste: (Blended)
- 10 shallots,
- 5 cloves garlic,
- 5 red chillies.
- 2 inch galangal,
- 1 inch ginger.
- 1 tbsp coriander seeds,
- 3 candlenuts.
Here’s how it’s done.
- Place beef, bay leaves, tamarind liquid and water in pot.
- Switch on the kitchen hob (check it out!), and set the ‘timer’ for 5 mins to boil.
- Drain and put the beef aside.
- Heat up oil in frying pan, sauté beef for 3 minutes.
- Remove beef; add spice taste, lemon grass and kaffir lime leaves about 5 minutes.
- Add coconut milk, soy sauce, palm sugar, and salt, mix well and let it boil.
- Return the beef, mix well, counter-clockwise the knob to minimum heat and simmer
- Stir for 5 minutes and it is ready, well done!
