Ingredients
- 2 salam leaves
- 1 ginger (fresh)
- 1 stalk lemon grass
- 900 gr short ribs of beef (lean)
- 475 ml water
- 30 ml corn oil
- 4 gr coriander (ground)
- 1 gr turmeric (ground)
- 5 slices chile peppers (hot red)
- 4 slices shallots
- 3 slices garlic (cloves)
- 2 slices laos (sliced)
- 1 slice lemon (sliced)
Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and half cup of water to a smooth sauce. Marinate beef for half hour. Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another half cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 0. 378787878787.88.