Recipe - Beef Ribs N Coke

2 Stalks lemon grass
Tough outside parts removed
1 3 cm length galangal;
(optional)
1 3 cm length ginger
3 Cloves garlic
5 Dried chillies
2 tablespoon Oil
500 g Chuck steak; cubed
10 Red Asian onions; cut or sliced up
2 cup Coconut milk
2 Turmeric leaves; (optional)
2 tablespoon Malaysian curry powder; (see
below, or use
; commercial
; preparation)
1 tablespoon Thick soy sauce; (kecap
manis)
1 cup Coconut cream
Salt to taste
Sugar to taste
One half cup Desiccated coconut; dry
roasted

INGREDIENTS FOR CURRY POWDER
2 tablespoon Dried; ground coriander
; seeds
1 tablespoon Dried; ground cumin seeds
Three fourths tablespoon Dried; ground fennel seeds
One half tablespoon Chilli powder; (or to taste)
One half teaspoon Turmeric powder
One fourth teaspoon Cloves
One fourth teaspoon Cinnamon
One fourth teaspoon Cardomom
One fourth teaspoon Pepper

Blend the lemon grass, galangal, ginger, garlic, chillies and 1
tablespoon of the oil to a paste in a food processor or mortar and
pestle.

Coat the meat well with the paste.

Heat the remaining oil in a wok and saute the onions until golden and
aromatic.

Add the meat and stir well. Lower the heat, cover the wok and cook
for 10 minutes.

Add the coconut milk, turmeric leaves and curry powder and stir well.
Cover and cook for one hour, or until the beef is tender.

Add the thick soy sauce, coconut cream and salt and sugar to taste.

Bring to the boil and cook uncovered for 5 minutes, stirring
continuously.

Lower the heat, add the desiccated coconut and stir for another 5
minutes.

The curry should be quite dry by the time you've finished. Remove the
turmeric leaves and serve with rice.

Converted by MC_Buster.

Per serving: 543 Calories (kcal); 56g Total Fat; (87% calories from
fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food
Exchanges: One half Grain(Starch); 0 Lean Meat; 0 Vegetable; One half Fruit; 11
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.