Ingredients:
 | 200 gram stew meat water |
| 3 tbs. vegetable oil |
| 2 chayotes, peeled and cubed |
| 2 spring onions, sliced in 1 cm
slices |
| ¼ cup flat-leaved parsley minced |
| 1 tsp. tamarind, dissolved in 1 Tbs.
water |
| 1 Tbs. fried onions |
Spice Paste
| 10 red chilies |
| 4 cloves garlic |
| 2 candlenuts |
| 1 cm fresh ginger |
| ¼ tsp ground pepper |
| 1 tbs dried shrimp, soaked briefly
in hot water and drained |
| salt to taste |
|
Instructions:
| Simmer the meat in water to cover,
together with the salt, until tender. Remove and slice the meat in 1x2 cm cubes.
Set aside 1 Liter of the broth. |
| Heat the oil and fry the spice-paste
until fragrant. Add the meat and stir it around until the spice are well-mixed with
the meat. Add the broth. |
| Let it come to a boil, then add the
chayotes, spring onions, minced parsley and tamarind water. Serve with fried
onions/shallots scattered on top. |
Makes 3-4 servings |
