Thursday, November 19, 2009
300 gram of beef fillet
2 to 3 bay leaf
2 to3 kaffir lime leaf
1 inch of galangal or ginger (bruised)
1/2 cup tamarind juice
3 tablespoon of shallot paste
1 tablespoon of garlic paste
dash of cumin powder and coriander powder and black pepper powder
1/2 cup of brown sugar
salt to taste
Cook the above in slow cooker with adding just enough water to cover the meat. Cook in high setting for 3 to 4 hours or low setting for 8 to 9 hours.
Toss the meat and leave aside to cool. Cut the meat in a portion and slightly bruised it.
Heat the pan with some oil... and pan fry the meat till brown and crispy.
Serve with some cut cucumber, tomato, lettuce and fried tofu . Dips with spicy sweet black soya sauce
1 cup sweet black soya sauce
3 to 7 bird's eye chilies (pounded)
1 to 2 cloves of garlic paste