Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger,
-sliced
4 Or 5 hot red chile peppers,
-seeded, sliced
2 ts Ground coriander
1/8 ts Ground turmeric
1 ts Salt, or to taste
2 c Water
2 lb Lean short ribs of beef,
-cut into 3-inch pieces
2 tb Corn oil
2 Salam leaves
2 sl Laos
1 Stalk lemon grass
1 sl Lemon

Process shallots, garlic, ginger, chiles, coriander, turmeric, salt
and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour.

Heat the oil: add the beef and marinade, the salam, laos, lemon
grass and lemon; stir-fry over moderate heat for 5 minutes. Add
remaining water, cover and cook until beef is tender, about 1 hour.
If the sauce evaporates too quickly, add another 1/2 cup water and
continue to simmer. Serve warm.

Serves six with rice and salad.

San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

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