This authentic Panang will need only 1 hour with the help from Pacifica  kitchen gas hob (AHN2 Calibre Duo) armed with Triple-Ring burners versatility that matches with all Asian cooking styles.  Find out more!

What you will need?


  • 400g beef, sliced quarter inch thick
  • 5 tbsp oil
  • 3 kaffir lime leaves, thinly shredded
  • 450g coconut cream/coconut milk
  • 1 tbsp palm sugar
  • 1 tsp fish sauce
  • Salt and sugar to taste.

Spice paste:

  • 1 tsp oil
  • 1 tbsp water
  • 2 ½ tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • ½ – inch (1cm) chopped galangal
  • 1 lemongrass (white part only)
  • 1 tbsp cilantro stems
  • 2 shallots
  • 2 clove garlic
  • 11/2 tbsp red-skin peanuts (roasted)
  • 1tsp belacan.



Here’s how it’s done

  1. Blend the spice taste.
  2. Turn on the kitchen hob, switch to low heat.

(Due to safety measure, minimum heat will cause the kitchen hob to be switched off automatically)

  1. Stir-fry kaffir lime. Add blended spice taste and continue stir fry.


(Get your pacifica kitchen hood to prevent the smoke from hoarding the kitchen.)


  1. Switch heat to medium, cover the lid and continue to control with the heat or set ‘timer’.
  2. Switch the heat back to low level.
  3. Simmer for a while and add some water.
  4. Ready to be served! Call out the jasmine rice please!





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