Recipe - Indonesian Coconut Beef Stew With Potatoes

2 tablespoon Peanut oil
1 tablespoon Each ground coriander and
fivespice powder
4 Jalapeno peppers; stemmed,
seeded and thinly cut or sliced up
5 Cloves garlic; coarsely
chopped
3 tablespoon Minced fresh ginger
Three fourths cup Soy sauce
2 cn (141/4ounce) beef broth
3 cn (131/4ounce) coconut milk
1 qt Water
2 lg White potatoes; peeled,
quartered, and cut into
1inch wide chunks
Three fourths cup Fresh lime juice
Three fourths cup Coarsely chopped cilantro;
for garnish

Spice up your stew with these recipes from the San Fran Examiner:

Don't be alarmed by this long list of ingredients; basically, everything is
poured into one big pot and cooked together. Spoon this robusttasting rich
stew over steamed jasmine rice, or atop cooked Chinese noodles in large,
shallow bowls. If you like really hot food, add some Chinese hot chili
paste along with the other spices. 3 pounds boneless chuck pot roast,
trimmed of excess fat and cut into 2inch chunks

In a large saute pan, cook half the beef in the peanut oil over high heat
until brown on all sides. Transfer to a heavybottomed pot large enough to
accommodate the remaining ingredients. Cook the remaining beef in the same
fashion; add to the pot.

To the beef add the spices, jalapeno peppers, garlic, ginger, soy sauce,
stock, coconut milk and water. Bring to a boil over high heat. Reduce the
heat to moderate and simmer 2 hours, stirring occasionally, until the meat
is very tender (if the sauce is getting too thick, add a little more hot
water and stir well). Add the potatoes and lime juice cook 30 to 35
minutes, or until the potatoes are just tender. Garnish with the cilantro
just before serving.

Posted to CHILEHEADS DIGEST V4 #165 by Judy Howle howle@ebicom.net on
Oct 18, 1997