Tuckshop Recess

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Back to the good old days

when play was all you do

and beef rendang, bean sprouts and sunny side up

at the tuckshop during recess time could make you smile all day.

If you are

off the diet plan

love spicy food

desperate for some sinful coconut milk loaded Malay food

doesn’t have a Malay food stand to run to …

YOU”VE GOT TO TRY THIS !

Ingredients :

1 1/2 lb beef cut into 2 inch chunks

4 cups coconut milk

2 stalks lemongrass, slightly crushed

2-3 turmeric leaves

3 tbsp vegetable oil

2 tsp sugar

salt and pepper

Blend :

4-5 tbsp chilli paste

1 1/2 inch fresh ginger, peeled, sliced

1 inch galangal peeled, sliced

1 1/2 inch fresh turmeric root, peeled, sliced

2 tsp coarse salt

Method :

- Season beef with salt and pepper, marinate for at least 30 mins

- Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chilli paste and salt into a spice paste

- Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil, stir often.

- Add beef and slow boil for 10 mins

- Add lemongrass stalk, turmeric leaves, sugar and season with salt and pepper

- Reduce heat to low, uncovered, simmer for 1-1 1/2 hours, stir often with a spatula, add a little water if it starts to dry up too quickly

- Add the toasted coconut paste during the last 30 mins of cooking

- when the beef is very tender – the gravy, thickens and oil starts to float on top – remove from heat and discard the lemongrass stalks and turmeric leaves

- Serve with steam rice