Michael Bowers Internet: firstname.lastname@example.org A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe) Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or morter. Add thick coconut milk as needed to help blending. In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered until beef is tender (2-3 hours). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully until browned; be careful not to scorch the meat. Searves 6-8 with other dishes. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6|
|Calories from Fat: 345 (77%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 80.5mg||25 %|
|Sodium 89.7mg||3 %|
|Potassium 559.2mg||15 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.9g|
|Protein 21.5g||31 %|
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Calories per serving: 446
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