Monday, 6 February 2017

4 portions

Ingredients:

300 g Short Rib

1 tbsp oil for frying

200 ml coconut milk from 1 whole coconut

Spices, pasted:

6 pcs shallots

2 cloves garlic

1 cm galangal

3 pcs red chili, boiled

2 pcs candlenut

1 tsp salt or to taste

1 tsp shrimp paste

1/2 tsp tamarind

Method:

Boil short rib with water until cooked or until meat is almost separated from the bone.

Saute spice pasted with oil until fragrance. Add ¼ cup coconut milk and stir slowly. And the pour all the milk into, stir occasionally.

Put in short ribs, stir occasionally. Cook with low fire until sauce thicken.

Take out short ribs and grilled to get the mark.

Serve with the rest of the sauce.

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Chef Vindex Tengker

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