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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 and 1/2 pounds of boneless beef short ribs (cut into cubes) 5 Tablespoons of Cooking Oil 1 Cinnamon Stick (about 2 inches long) 3 Cloves 3 Star Anise 3 Cardamom Pods 1 Lemongrass (Cut to 4 inches in length and pounded) 1 Cup Thick Coconut Milk 1 Cup Water 2 Teaspoons Tamarind pulp (soaked in warm water for the juice and discard the seeds) 6 Kaffir Lime Leaves (very finely sliced) 6 Tablespoons Kerisik (toasted coconut) 6 Tablespoons sugar/palm sugar (or to taste) Salt (to taste) Spice Paste: 5 Shallots 1 inch galangal 3 Lemongrass (white part only) 5 Cloves Garlic 1 inch Ginger 10-12 Dried Chilies (soaked in warm water and seeded) *Most of these ingredients can be found at a grocery store like Cub Foods, however you will have to go to a specialty store to find some of them. Kaffir lime leaves, palm sugar and tamarind pulp can all be found at an Asian or Thai grocery store. You may also find variations of the tamarind pulp in the Asian or Mexican aisles at Cub Foods. Instructions: 1. Chop the spice paste ingredients and then blend it in a food processor until fine. 2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 3. Add the beef and the pounded lemongrass and stir for 1 minute. 4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 5. Add the kaffir leaves, kerisk (toasted coconut), sugar, stirring to blend well with the meat. 6. Lower the heat to low, cover with lid, and simmer 1 to 1 and 1/2 hours or until meat is really tender and the gravy has dried up. 7. Add salt to taste. If not sweet enough, add more sugar to taste. 8. Serve immediately with steamed rice and save some for overnight! |
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