Ingredients:
 | 1 lb. beef (sirloin/tenderloin
preferrable) |
| ½ coconut, grated |
| 5 glasses water |
| Salt and pepper to taste |
| Vegetable oil |
Paste Ingredients:
| 6 small shallots |
| 3 cloves garlic |
| 6 candlenuts |
| 5 red bird-eye chilies |
| 10 red chilies |
| ½ tsp. coriander (stir fried
without oil) |
| ½ tsp. cumin (stir fried without
oil) |
| 2 cm turmeric |
| ½ coconut, grated |
|
Instructions:
| Slice beef into regular pieces (±
2½"x2"x½"). |
| Pour a glass of water into the grated
coconut. Squeeze the grated coconut to get the milk. Do this for 4 more times
so that you will get 5 glasses of coconut milk out of it. |
| Grind all paste ingredients.
With medium high heat, pour 1 Tbs. of vegetable oil into a large pan and stir fry the
paste until fragrant and then put in salt and pepper. Put the beef in next and stir. |
| Last, pour in the coconut milk and let
it cook with medium heat until the beef is tender and the coconut milk thickened and
creates oil. |
| Ready to serve. |
Makes 3-4 servings. |
