Braised Fragrant Spicy Tomato Beef – name’s a little bit long, I know but I don’t really know how to name it but as it is. It’s actually sort of like a dry beef curry but it has got pandanus leaf and tomatoes in it, making it fragrant as well as tomato-ey.. 🙂
Serves 4; Preparation: 20 mins; Cook time: ±2 hrs
- 500g braising beef, thinly sliced
- ginger, abt 2½cm pc, peeled, grated
- 3 cloves garlic, peeled, grated
- 2 pcs kaffir lime leaf
- 1 pc pandanus leaf, knotted
- 1 pc lemongrass, end and outer leaves removed, smashed
- 1 cup water
- ½ tbsp palm sugar (gula melaka or sugarcane sugar or light brown sugar)
- salt, to taste
Ingredients to be ground into Paste:
- 2 larges tomatoes, cubed
- 4 pcs red chillies, roughly chopped
- 2 candlenuts
- 1 large onion, roughly chopped
- ginger, abt 2½cm pc, peeled, roughly chopped
- 3 cloves garlic, peeled
- ½ tbsp coriander seeds
- ½ tsp cumin powder
- ½ tsp cumin seeds
- Heat oil in a wok or large pot on medium fire.
- Add in paste ingredients, lemongrass, kaffir lime leaves and pandanus leaf and fry till fragrant and oil emerges. Paste will turn darker as well.
- Add in beef, mix well and cook for abt 5 mins.
- Add in water, stir and let it come to the boil. Then simmer till meat’s tender and sauce has thickened.
- Add in sugar and salt, to taste. Stir and let it cook for another min. Cook to the consistency desired.
- Once ready, serve with buttered raisin rice or just plain white rice.. 🙂
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