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5 fresh or dried hot red chiles
3 cloves garlic
1 medium onion
1 inch piece root ginger
1 tbs peanut oil
1 tsp shrimp paste (can be omitted with minimal effect)
1/2 lb lean beef
juice of one lemon
2 tbl dark soy sauce (pref. Kikommen)
1 tsp soft brown sugar
10 fl oz water
If you are using dried chiles then soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chiles. Peel and chop the ginger and place in a liquidiser (you could probably use a food processor - I haven't tried) with the garlic, onion, chiles, oil and shrimp paste. Blend until a fine paste adding a little water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked.
Serve with rice or noodles and quick fried cabbage with eggs (below).
Notes: Vary the number of chiles depending on what sort of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 minutes.
3 cloves garlic
1 medium onion
1 inch piece root ginger
1 tbs peanut oil
1 tsp shrimp paste (can be omitted with minimal effect)
1/2 lb lean beef
juice of one lemon
2 tbl dark soy sauce (pref. Kikommen)
1 tsp soft brown sugar
10 fl oz water
If you are using dried chiles then soak them in hot water for 20 minutes. Roughly chop the garlic, onion and chiles. Peel and chop the ginger and place in a liquidiser (you could probably use a food processor - I haven't tried) with the garlic, onion, chiles, oil and shrimp paste. Blend until a fine paste adding a little water if necessary (avoid the fumes!). Cut the beef into fine slices about 1/8 inch thick, 1 inch long and 1/2 inch wide. Heat a non-stick frying pan and add the paste. Fry for 3 minutes and then add the beef. Fry until the meat is browned all over. Add half the lemon juice, the soy sauce, sugar and water. Stir, reduce the heat and simmer for 20-30 minutes until the beef is tender. Taste and add extra lemon juice if required. Add more water if necessary during cooking. The sauce should be quite thick when the meat is cooked.
Serve with rice or noodles and quick fried cabbage with eggs (below).
Notes: Vary the number of chiles depending on what sort of chile you are using and how hot you like it. It is supposed to be very hot. I have also made this using left over roast beef and reducing the simmering time to 10 minutes.
