1
-------
1/2
1/4
1
-------
10
8
9
2
3/4
1
2-1/2
1-1/2
2
-------
1/2
-------
ar
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#
---
T
t
t
---
oz
oz
cl
in
T
T
c
---
c
---
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Beef, Lean (1)
-- Marinade
Paprika
Turmeric
Salt
---------
Potatoes (2)
Onion
Garlic
Thai Chili (3)
Ginger root
Lemon Grass
Oil
Fish Sauce (4)
Water
-- Garnish
Cilantro Leaves
-- Serve with
Lime Wedges
|
Prep - (35 min)
- Cut BEEF into about 3/4 inch cubes.
- Mix all Marinade items into Beef and massage well. Set
aside until needed.
- Peel POTATOES and cut into about 3/4 inch cubes. Hold in
cold water until needed.
- Chop ONIONS small.
- Crush GARLIC and chop fine. Slice CHILIS very
thin. Mix.
- Cut grungy bits from GINGER and cut lengthwise into
slices about about 1/8 inch thick.
- Peel hard outer leaves from LEMON GRASS, cut off hard root
end. Bruise bottom 6 inches lightly with your kitchen mallet and
cut into 2 3-inch pieces. Discard tops.
- Chop CILANTRO medium for Garnish.
- Cut LIME WEDGES or squeeze LIME JUICE (see Serving).
Run - (2-1/2 hrs)
- In a wok or spacious sauté pan, heat Oil and fry
Ginger slices stirring until they start to brown on the
edges.
- Stir in Lemon Grass and fry stirring another 2 minutes.
- Stir in Onions and fry stirring until well softened.
- Stir in Garlic mix and fry stirring over decreasing heat
until Onions are nearly dry and start to color.
- Stir in Beef and Fish Sauce. Fry stirring until
well coated with Oil and Onions.
- Stir in Water and bring to a boil. Cover and simmer
until Beef is almost tender, about 1-1/2 hours.
- Drain Potatoes and stir in. Adjust Water if
needed. Bring to a boil, cover and simmer another 20 minutes
until Potatoes are cooked through.
- Serve hot, garnished with Cilantro. Accompany with
Lime Wedges and plenty of steamed Jasmine rice. For
Buffet service I just squeeze 1 Tablespoon Lime Juice and stir
it in just before serving.
|
