Page 72 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

2 tablespoons ginger, minced

6-8 garlic cloves

4 shallots

1 tablespoon salt

½ tablespoon ground coriander

2 tablespoons dark brown sugar or maple sugar (or Indonesian palm sugar)

½ teaspoon ground turmeric

2 cups (500ml) coconut milk

7 bay leaves

6 kaffir lime leaves or ½ teaspoon grated lime zest

2 potatoes, peeled and cut into small chunks

GARNISH

4 tablespoons coriander leaves (cilantro), roughly chopped

1 large tomato, cut into 8 wedges

4 tablespoons Fried Shallots (page 34)

1 Bring the water to boil in a medium sized pot over high heat. Add the beef chunks
along with the smashed lemon-grass pieces and the ginger; simmer and stir

occasionally.

2 Grind the garlic, shallots, salt, ground coriander, dark brown sugar, and turmeric
using a mortar and pestle or food processor into a smooth paste. Spoon the paste into
the boiling stock and stir until thoroughly combined. Lower the stove to medium high
heat.

3 Pour in the coconut milk and toss in the bay leaves and kaffir lime leaves, stirring
again until well mixed.

4 Carefully add the chopped potatoes and simmer for 20 to 25 minutes until the beef
and potatoes are fork tender. Ladle into serving bowls and garnish with the chopped
coriander leaves, tomato wedges, and Fried Shallots.