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300 g beef shank
¼ teaspoon bicarbonate of soda
2 tablespoons ground pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vinegar
4 tablespoons dark soy sauce
2 onions, peeled
5 cloves garlic, peeled
1 thumb-sized piece ginger, peeled
10-cm cinnamon stick
100 g small carrot, peeled
3 potatoes, peeled
1 tomato
1 sprig coriander (cilantro) leaves
2 soda biscuits or breadcrumbs
2 tablespoons oil
420 ml water
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Method:
Wash and cut beef into 2.5-cm chunks.
Drain in colander. Marinate with bicarbonate of soda, pepper,
salt, sugar, vinegar and dark soy sauce for 30 minutes. Grind
onions and garlic together. Slice and julienne ginger.
Wash cinnamon. wash and cut carrot diagonally. Soak in
water. Wash and cut potatoes into 4 each. Soak with
carrots in water. Cut tomato into 4 and leave aside.
Remove leaves from coriander. Crush and grind soda biscuits or
breadcrumbs. Heat oil in a pot and fry ground onion and garlic,
shredded ginger and cinnamon until onions are brown and fragrant.
Add marinated beef. Fry until meat changes color and add water
and simmer over low heat until meat is tender. Stir
occasionally to prevent meat from sticking to the pot. Add more
water if gravy is too thick and season accordingly. Add carrots
and cook for 5 minutes. Add potatoes and cook until soft.
Add tomato and biscuit or bread crumbs. If you like, you may add
a tin of Spam luncheon meat, cut into thick slices or chicken franks
at this step. Garnish with coriander leaves before serving.
Note: This dish is
served with rice, sambal belachan, sambal cucumber or sambal
pineapple.
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