2 TBSPS SOYA OIL
8 SHALLOTS, POUNDED
3 SLICES GALINGALE, POUNDED
1 PIECE FRESH GINGER, POUNDED
20 DRIED RED CHILLIES, SOAKED, SEEDED AND POUNDED
2 STEMS LEMON GRASS, FINELY SLICED AND POUNDED
2 CLOVES GARLIC, POUNDED
6 TBSPS FRESHLY GRATED COCONUT
500 G TENDER BEEF, CUT INTO CUBES
250 ML THIN COCONUT MILK
190 ML EVAPORATED MILK MIXED WITH 375 ML WATER
1/2 TSP SALT
1 TSP SUGAR

PROCEDURE:

1) HEAT OIL IN A DEEP POT AND FRY POUNDED INGREDIENTS OVER MODERATE HEAT FOR 5 MINUTES. MEANTIME, IN A NON-STICK PAN, STIR-FRY THE GRATED COCONUT UNTIL GOLDEN BROWN, STIRRING CONSTANLY.

2) ADD THE COCONUT TO THE POUNDED MIXTURE AND FRY FOR ONE MINUTE.

3) ADD THE BEEF AND FRY, STIRRING CONSTANTLY UNTIL THE BEEF LOSES ITS RED COLOUR.

4) ADD THE COCONUT MILK, EVAPORATED MILK AND WATER, SALT AND SUGAR, AND STIR CONSTANTLY UNTIL THE MIXTURE BOILS. REDUCE HEAT TO LOW, AND SIMMER UNTIL THE BEEF IS VERY TENDER AND ALMOST ALL THE LIQUID HAS COOKED AWAY.

5) ADD A FEW TBSPS WATER IF THE DISH LOOKS TOO DRY DURING THE COOKING PROCESS. IF THERE IS A VISIBLE LAYER OF OIL ON THE FINISHED DISH, SKIM AND DISCARD.

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