Oct 8, 2008 11:33 am US/Pacific
Braised Beef in Coconut Milk
By : Putu /Chef owner of Bali Wine Bar & Grill
BE SAMPI MEBASE BALI
(
Braised Beef in Coconut Milk)
First step making the spices
.
Base be sampi
(Spice paste for beef)
5 shallots, peeled and chopped
3 cloves garlic, peeled and chopped
1 in ginger, peeled and chopped
2 in Laos, peeled and chopped
3 large red chilies, seeded and chopped
3 bird eye chilies
5 candlenuts
½ spoon coriander seeds
½ spoon black peppercorn
2 salam leaves
2 spoon chopped palm sugar
2 tablespoon oil
Combine all ingredients except salam leave and oil, place in food processor and grind coarsely. Heat vegetables oil in heavy saucepan or wok until very hot. Add ground ingredients heat for 5 minutes, string frequently. Until marinade changes to golden color. Set aside and cool before using
Then Second step
:
2 tablespoon oil
1 cups beef spice paste (above recipe)
600 g beef roundtrip, cut in cube
2 stalk lemon grass, bruised
2 Salam leaves
2 in laos, peeled and chopped
4 cups water
4 cups coconut milk
Fried shallot to garnish
Heat oil in heavy stock pot. Add spice paste and fry over low for 2 minutes. Add beef cubes, lemongrass, salam leaves, Laos and water. Bring to the boil, reduce heat and simmer until meat is three-quarter cooked (40 minutes). Add coconut milk, bring to the boil, reduce heat and simmer until meat tender and sauce thickens. Season to taste with salt and pepper.
Bali Wine Bar & Grill
2416 18th Street
Sacramento, CA
916.444.1247
(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)
