Daging lemak or beef and potatoes in coconut gravy is a delicious stew with an Asian touch. It is a dish that is perfect with warm fluffy rice.

 

Serves 4

Ingredients:

1/4 inch turmeric root, peeled and sliced or ½ teaspoon ground turmeric

1/2 inch fresh ginger peeled and sliced

2 large red chilies, seeded and sliced

2 cloves garlic peeled

500g rump steak, thinly sliced

1 cup thick coconut milk

2/3 cups water

1 1/4 in fresh galangal root, peeled and bruised

1 stalk lemon grass, tied into a knot

2 kaffir lime leaves torn

2 potatoes peeled and cubed

1/2 teaspoon salt

 

Place the turmeric, ginger, chili and garlic in a food processor or blender. Process it for 1 minute until you get a paste like mixture. Add water as needed. You may also use a mortar and pestle if desired.

Heat a wok or saucepan under medium heat. Stir-fry the beef and the spice paste mixture for 7-10 minutes until the beef is brown. Pour in the coconut milk and water. Add the galangal, lemongrass and kaffir lime leaves. Bring it to a boil while stirring constantly. Reduce the heat and let it simmer for another 10 minutes.

Add the potatoes to the pan and cook it for another 10-15 minutes until they are tender. Stir in the tamarind juice. Season the stew with salt. Let it simmer for another 10 minutes. Remove from heat and transfer to a serving plate or individual bowls.

 

Photo Courtesy Of:  Mike Saechang