All Food Recipes

Ingredients:
500 g (1 lb) topside or silverside
100 g (3 or 4 oz) mange-tout or sugar peas
50 g (2 oz) fresh pete, or pete asin (optional)
3 ripe tomatoes
5 shallots, or 1 large onion
3 cloves garlic
4 kemiri (candlenuts)
2 tsp chilli powder
1 tsp paprika
1 slice terasi
1 tsp ground ginger
1 tsp ground coriander
a pinch of ground laos (galingale)
a pinch of powdered lemon grass
1 tsp brown sugar (optional)
2 Kaffir lime leaves, or bay-leaves
Salt
1 cup water
1 cup thick santen (coconut milk)
Vegetable oil

Cut the beef into small cubes. Top and tail the mange-tout or sugar peas, and cut the pete beans in two. Peel, seed and chop the tomatoes. Pound the kemiri, onion, garlic and terasi in a cobek or mortar until they become a smooth paste. (You can also make this paste in a food processor, using the meat-mincing blade, but do not put terasi in the machine; crush the terasi into the paste with a spoon afterwards).
In a wok or saucepan, heat about 4 tablespoonfuls of oil and fry the diced beef for 4 minutes. Drain and keep warm. wrapped in some absorbent paper. Reduce the oil in the pan a little, and fry the kemiri and terasi paste for 1 minute, stirring continuously. Add the chilli powder and paprika , along with the rest of the ground ingredients and the salt. Stir; then put in the Kaffir lime leaves or bay-leaves. Cover the pan and simmer for some minutes salt if necessary. Simmer for another 3 minutes, then add the santen. Continue cooking until the sabten is on the point of boiling. At this point, lower heat and stir continuously for about 2 minutes. Serve hot.