INGREDIENTS:
- 2 tbspvegetable oil
- 1 kgbeef brisket, cut into 5 cm x 2.5 cm pieces
- 1 tbspcrushed garlic
- 1brown onion, cut into 8 wedges
- 2 kgseedless watermelon, peeled and cut into 5 cm pieces
- 3pieces dried galangal or 1 tablespoon fresh ginger, cut into fine matchsticks
- 1lemongrass stalk, white part only, finely chopped
- 2long green chillies, chopped
- 100 gtamarind pulp
- 500 gtaro, chopped
- 150 gsnake beans, cut into 7 cm lengths
- 1 tbspfish sauce, plus extra to taste
- ¼ tspfreshly ground black pepper
- 180 g(about 12) small okra
- 1 bunch(400 g) water spinach, cut into 7 cm pieces, soaked in water for 15 minutes, drained
- steamed rice, to serve
- fish sauce or bagoong (shrimp paste), to serve
- The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
- Place a large casserole over medium-high heat. Add the oil and, working in batches, cook the beef until evenly browned. Remove with a slotted spoon and set aside.
- Reduce the heat to medium. Add the garlic and onions to the casserole and cook for 5 minutes, stirring, until the onions are soft. Add the watermelon, galangal and lemongrass, and cook for 5 minutes before returning the beef to the casserole. Cover and simmer for 30 minutes.
- Combine the tamarind pulp and 200 ml water in a small saucepan and place over a medium heat. Cook and mash with a potato masher for 1–2 minutes until the tamarind softens and thickens the water. Pass through a coarse strainer and add the liquid to the beef along with the chillies. Cook for a further 1–1½ hours until the beef is almost tender.
- Add the taro and cook for 15 minutes until just tender. Add the fish sauce and pepper to taste. Add the beans and okra and cook for 3 minutes, before adding the water spinach and cooking for a further minute until all the vegetables are tender.
- Serve with steamed white rice and fish sauce for dipping.
Source: SBS
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