A dry curry with mouth-wateringly tender beef and explosive flavours. This stunning recipe uses the sambal paste made from scratch that is also used in the Madam Woo Sambal Prawn recipe. Sambal is a popular condiment in Malaysia, Indonesia and Singapore, it is a spicey mix of chili, dried spices and aromatics. A note from The Wine Lists food editor Laura Faire: This is a great recipe to arm yourself with before heading off to your local Asian Specialty store. I find that most of these ingredients keep well, either in a darkened spice drawer or even the freezer.
I have left the measurements as supplied by the chef, a little bit of common sense can be used here at home though, a pinch of salt would suffice for 1 gram, (1 teaspoon of salt is 4 grams).
1 cinnamon quill
1 cardamom pod, crushed
25mls canola oil
500g beef chuck, diced 5cm
65g sambal basic (see below)
17g lemongrass frozen, bruised
60ml coconut cream (¼ cup)
1g kaffir lime leaves, julienne
10g dark palm sugar
15g ginger garlic paste (blend equal quantities)
- Toast all the spices
- Crush the lemongrass
- Heat the oil and fry the ginger garlic paste, once fried well add the sambal, the spice, and lemongrass. Reduce the sambal to a thick consistency.
- Then add the coconut cream. Bring it to boil, add the diced beef, palm sugar, and salt.
- Cover with a lid and cook on a very low-heat
- Cook till the meat is tender and the sauce thick and almost splitting. This will be between 1.5 - 2 hours
- To serve garnish with toasted coconut and coriander
90g shallot, peeled
15g garlic cloves
50g cooked dried chili * see below
15g candlenut, * https://bit.ly/2WM1pic or use macadamia or cashew
100mls canola oil
20g caster sugar
How to cook dried chili Add the dried chili into a pot of boiling water, and continue to simmer for 1/2hr. Strain into a colander, keep in the container.
- Cut the shallot in small pieces, and then using a blender, blend the shallot, garlic, cooked dried chili, and candlenut until a smooth paste.
- In a thick based pot, heat the oil on medium-low heat, and sauté the raw chili paste in a small batch at the time with constant stirring so the paste does not stick to the bottom of the pot. Continue to cook until paste is not bitter.
- Add in the sugar and salt to caramelise the paste, continue to cook until the paste becomes dark red in colour, oil will split.
- Leave to cool before storing the sambal in a clean, dry storage container
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