Recipe

Beef Congee (or A Thick Gloppy Rice Dish) Recipe


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Ingredients
  • 14 Cloves
  • 12 Fresh/dried curry leaves OR
  • 2 lb Stewing beef, cut into 1-2"
  • 2 Cloves garlic
  • 3 pt Coconut milk
  • 2 Sticks fresh lemon grass OR
  • 1 tb Salt
  • 4 oz Shallots or onions
  • 3" cube fresh galingal OR
  • 2 tb Dried sliced lemon grass
  • 8 Fresh/dried kaffir lime
  • 1" cube fresh ginger
  • Cubes
  • 12 slices dried galingal
  • Of lemon peel
  • Leaves OR a 3 X 1/4" strip
  • 4 oz Red bell pepper
  • 4 Dried bay leaves
  • 2" stick cinnamon
  • 6 Dried red chillies

Directions
  • Step #1 If you are using fresh galingal, peel & coursely chop it & set it aside.
  • Step #2 If you are using dried galingal, mix it in a cut with 4 tbsps of water.
  • Step #3 If you are using fresh lemon grass, cut of the straw-like top, leaving about 6" of the bottom.
  • Step #4 lightly crush the very bottom & set it aside.
  • Step #5 If you are using dried lemon grass, put it into the water along with the galingal.
  • Step #6 Crumble & break the dried red chillies & cinnamon into enough water to cobver & add them to the dried galingal & dried lemon grass if you are using them.
  • Step #7 Also put in the cloves.
  • Step #8 Soak the spices for 30 mins.
  • Step #9 Cut the red pepper coarsely inot dice, discarding all the seeds.
  • Step #10 Peel & coarsely chop the shallots/onions, ginger & garlic.
  • Step #11 In an electric mixer, shallots, the frsh galingal (if you are using it), mix the soaked spices & their liquid, the sliced red pepper, ginger & garlic.
  • Step #12 mix until smooth.
  • Step #13 Into a wide, the fresh lemon grass (if using), preferably non-stick pan put the paste from the mixer, the curry leaves & kaffir lime leaves (or lemon rind).
  • Step #14 Stir the coconut milk well until smooth & pour that in as well.
  • Step #15 Bring to the boil, stirring every once in awhile.
  • Step #16 Turn the heat to medium & cook the sauce for 15 mins, stirring now & then to prevent curdling.
  • Step #17 Put in the meat & salt & bring to the boil again.
  • Step #18 Reduce the heat to medium.
  • Step #19 Cook, uncovered for 1 hr, stirring every once in awhile.
  • Step #20 Turn the heat up to medium-high & continue to cook, stirring now & then for a further 30 mins or until the sauce becomes thick & brown & the meat tender.
  • Step #21 This is now called KALIYO DAGING, if you continue to cook this until the sauce dissappears its called RENDANG DAGING.
  • Step #22 --.
  • Enjoy the BEEF CONGEE (OR A THICK GLOPPY RICE DISH) recipe

Related Categories

Soup And Stew / Bisques And Creams
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