Serves two to three people.
Primary Components:
600g of beef, sliced into cubes of 2.5 cm
Two lemongrass, only the white portion, slightly bruised
Five leaves of bay and five leaves of kaffir lime
One-star anise
Five cloves
20g of ginger
Ten grammes of galangal
500 millilitres of water
50g of rice flour
One teaspoon of salt
Half a cup of cooking oil
Ten to fifteen wet bamboo skewers
Ingredients for the marinade
100g of shallots
20g of garlic
1 tsp fennel seeds and 1 tablespoon cumin seeds
Coriander seeds, 1½ tablespoons
7g of fresh turmeric
Ten deseeded and soaked dried chillies
One cinnamon stick and five candlenuts
White peppercorns, ½ teaspoon
Present
the pressed rice.
Crackers made of fis
To Get Ready:
- Put the fennel, cumin, coriander, and white peppercorn seeds on a skillet and toast them until their aroma releases. Put aside.
- Toast the cloves, star anise, candlenuts, and cinnamon stick lightly for two minutes. Put aside.
- In a food processor, combine the toasted coriander seeds, cumin seeds, white peppercorns, fennel seeds, cinnamon stick, candlenuts, turmeric, shallots, garlic, and dried chillies that have been reconstituted. Process until a thick paste is achieved.
- Put the beef cubes in a mixing dish and marinate them for at least an hour or overnight using the mixed ingredients. Heat ¼ cup of oil in a heavy-bottomed pot.
To make
Sauté lemongrass, cloves, star anise, kaffir lime leaves, and bay leaves for two to three minutes when the oil begins to smoke.
Cook the marinated beef cubes until the beef is 70% done.
Bring 250 millilitres of water to a boil. Reduce the heat, cover, and simmer until the beef is tender but not falling apart, about 1 hour.
With the exception of the gravy sauce, remove the meat cubes and everything else from the pot. Add salt for seasoning.
Add the rice flour and the remaining 250 millilitres of water to the gravy sauce. Cook until it becomes thick.
For 15 minutes, skewer the beef chunks and cook them.
Spoon the gravy sauce over the cooked meat skewers after placing them on a platter. Serve with fish crackers and pressed rice.
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