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.