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Portion size: 4-6
Prep and Cooking time: 1 hour
Tools required:
Pan (with lid)
Vegetable Peeler (or use knife if you don’t have peeler)
Knife
Ingredients:
1 large onion
4 garlic
3 red chilli (large chillies)
275 gr frying steak
2 cm fresh galangal or 1 tsp galangal powder/ paste
2 cucumbers (medium)
400 ml coconut milk
400 ml water
2 tsp salt
1/2 tsp white pepper
2.5 tsp of palm sugar or 2 tsp of granulated sugar
1 aubergine
1/2 tbsp oil
How to make it?
- Sliced onion, garlic and red chillies (de-seeded) thinly
- Heat up the oil in the pan and add sliced onion, garlic and red chillies (medium heat), until onion softened.
- If use fresh galangal then whack it before you add it to the pan, if paste then just add it along to the pan.
- Cut beef into small strips (thin strips) and then added to the pan. Cook until been changed colour.
- Peel then cut cucumbers into quarters length ways, remove the core, then slice them 1.5 cm width.
- Add cucumber into the pan and stir it with the beef
- Peel then cut aubergine into quarter lengthways, then slice it into 1.5 cm width
- Add coconut milk and water to the pan, mix it before finally add the aubergine.
- Add seasoning; salt, white pepper
- Put a lid on the pan and let it cook in medium heat until the cucumber softened.
- Serve with white rice
Tips: it taste better the following day 🙂
—– That’s it, now time to enjoy the food
Derives from a dish under the same name from Java, Indonesia. It was believed that this is eaten in Java as part of ceremony to deter disaster. Javanese sayur lodeh traditionally would use Labu siam (Chayote in English), which I have replaced with Cucumber
Posted by asima8 | Filed under 1 to 2 hours, Asian Recipe, Beef, Dinner, Lunch