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.
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