Beef Lemak Cili Padi | Beef in Spicy Coconut Broth

Beef Lemak Cili Padi Recipe

SERVINGS: 6
INGREDIENTS:

• 500 gm beef - slice thinly
• 2 stalks lemongrass - halves and bruised
• 1 slice dried tamarind peel
• 1 turmeric leaf - shred
• 2 kaffir lime leaves - shred
• 300 ml thick coconut milk
• 250 ml water + 100 ml water
• 2 tsp salt - adjust to taste 
• 1 tsp sugar - adjust to taste

(A) BLEND:

• 8 cloves shallots (60 gm)
• 4 cloves garlic (30 gm)
• 20 cili padi/bird's eye chillies - adjust amount to taste
• 15 gm fresh turmeric - thumb-sized
• 1 lemongrass - white part only
• some water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Heat coking wok/pot. When it is hot, add the blended ingredients together with 2 bruised lemongrass. Saute over medium heat until the rempah dries up.

3. Then, add the beef together with 250 ml of water. Stir to combine and cover wok with lid. Let the meat cook for about 20-30 minutes or until it is tender.

4. Then add the tamarind peel, turmeric leaf, lime leaves, coconut milk, 100 ml of water, salt and sugar. Mix well and bring to a simmer. Stir occasionally to avoid breaking coconut milk.

5. Off heat and serve.

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