Prep 30 mins
Cook 50 mins
Beautiful taste and texture. An excellent dish for dinner parties. Found in a 1984, 'Wok and Exotic Cookery' book.
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon chopped galangal
- 2 teaspoons ground black pepper
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 tablespoons ground coriander
- 1 tablespoon chopped lemongrass
- 6 cloves garlic
- 1 large onion, chopped
- 1 teaspoon blachan
- 8 ounces coconut milk
- 1 1⁄2 pints water
- 2 lbs chuck steaks
- Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
- Pound to a paste and set aside.
- Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
- Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
- Cover and simmer for one hour.
- Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
- Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
- Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
- Taste and add salt if required.
- Serve with boiled rice.
- You can use powdered Galangal instead of fresh.
- There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
- Bon Appetite!
- You can leave out the Laos powder if you can't find it.
The final dish is too salty for even the Asian-Canadian palate. Consider adding the juice of 1 lime and 1 tsp of brown sugar to balance out the salt and shrimp paste. Shredded spinach also adds colour.