这一星期来， 餐餐都有辣椒陪伴，吃起来特开心， 但是当心哦，肠胃受不了！
从乌达乌达到咖哩鸡，再到冷当，O(∩_∩)O 哈哈~过瘾！
老公的痛风微微作痛， 为了他的身体原本不打算再刺激他，后来访问了他， 他坚持说可以，但是最后我们还是决定了不用牛肉改用猪肉。 有点自欺欺人 \(^o^)/~
这样的一餐， 边吃边觉得( ⊙o⊙ ) 哇 ！自己太厉害了。 很享受的家乡浆饭
Ingrediant
1cup grated coconut 4tbsp oil 1 stalk lemongrass 1/2 cinnamon stick 2 cloves 4 star anise pods 2 cardamom pods 1 cup thick coconut milk 1 slice asam gelugur 2 kiffir lime leaves, thinly sliced 1 1/2 tsb sugar 1 tbsp soy sauce
Spice Paste
2stalk lemongrass 2cm galanggal root, sliced 2cm ginger 10 dreid chilies 2 shallots 2 cloves garlic
Method
Dry fry grated coconut in awok stirring constantly over low heat for 10 min till brown.
Grind the spice paste ingrediants in a mortar, adding oilif necessary
Heat oil , add spice paste, lemongrass, cinnamon cloves, star anise, cardamom pods and stir fry until fragrant
Add in beef, coconut milk and assam gelugurand stir
Reduce heat and simmer uncovered , stirring occasionally until meat is cooked,about 45min
Add in limeleaves, ground coconut,season with sugar and soy sauce.Simmer until meat is tender and gravy has dried up.about 1 1/2 hours.
Serve with rice.
Recipe from Authentic Recipes from Malayisa
LOVE My Life My Kitchen
