01 Jul 2007, ST
INGREDIENTS
2kg beef or mutton or 1 whole large chicken
2 handfuls dried chilli (soak and grind to a paste)
7.5cm-piece ginger (grind after slicing into thin pieces)
10 pieces kaffir lime leaves (thinly sliced)
5 stalks lemongrass (bruised)
3 Tbs tomato puree
120ml sweet soya sauce (the Habhal brand from Indonesia is recommended)
125ml coooking oil
METHOD
1. Combine all ingredients and leave for about 2 hours.
2. Heat up oil and add combined ingredients.
3. Continue to cook until meat is tender and quite dry, stirring every now and then to prevent burning.
Verdict: The ginger, lime leaves and lemongrass gave this dish a beautifully piquant and textured flavour. It's magnificent with rice or bread. My only complaint was that it was not spicy enough. It turned out that Hassan - fearful that I was a Chinese chilli coward - used only half the dried chilli called for in the recipe. Aiyah!
INGREDIENTS
2kg beef or mutton or 1 whole large chicken
2 handfuls dried chilli (soak and grind to a paste)
7.5cm-piece ginger (grind after slicing into thin pieces)
10 pieces kaffir lime leaves (thinly sliced)
5 stalks lemongrass (bruised)
3 Tbs tomato puree
120ml sweet soya sauce (the Habhal brand from Indonesia is recommended)
125ml coooking oil
METHOD
1. Combine all ingredients and leave for about 2 hours.
2. Heat up oil and add combined ingredients.
3. Continue to cook until meat is tender and quite dry, stirring every now and then to prevent burning.
Verdict: The ginger, lime leaves and lemongrass gave this dish a beautifully piquant and textured flavour. It's magnificent with rice or bread. My only complaint was that it was not spicy enough. It turned out that Hassan - fearful that I was a Chinese chilli coward - used only half the dried chilli called for in the recipe. Aiyah!
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