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Number of serving: 4
Total Preparation time: 25minutes
Total Cooking time: 20minutes
Ingredient A
5 red chilies
1 piece fresh galangal (size 2 cm or 3/4 inch), sliced
1 teaspoon shrimp paste
10 red Asian shallots, coarsely chopped
5 cloves garlic
2 tablespoons oil
Ingredient B
1 teaspoon coriander seeds
500 g (1 lb) sirloin, fillet or topside steak, thinly sliced
½ teaspoon salt
1 tablespoon oil
Ingredient C
2 tablespoons tamarind concentrate
2 teaspoons grated palm sugar or soft brown sugar
2 tablespoons coconut cream
Method:
Spice Paste - Process all the Ingredients A in a food processor
until a smooth paste is evenly formed.
Put in the coriander in a pan over low heat, stir for 1 minute. Grind
the seeds, may use food processor or pestle. Mix beef with the
coriander and salt, toss to coat, set aside.
Heat the oil in a wok or pan over high heat. Put in the Spice Paste and
cook for
4 minutes. Remove the Spice Paste from the pan. Heat the pan again to
put in the beef and stir-fry for 3 minutes. Put in the Spice Paste and
Ingredient C. Saute over very high heat for 1 minute. Ready to serve.
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