Ingredients: 40.5 ounces Refrigerated coconut milk 2 tsp. Baking powder 3¼ lbs. Flank steak cut into 2½ x 2 x ¼ inch pieces 5¼ cups + 1 Tbs. Vegetable oil 2 tsp. Freshly ground white pepper 2 tsp. Cornstarch Kosher salt ¾ cup Finely chopped shallots ¾ cup Finely chopped onions 3 Cinnamon sticks 1 tsp. Cardamom pods 1 tsp. Whole cloves ¾ cup Very finely chopped lemongrass ¼ cup Wild - kaffir - lime leaves 3 Tbs. Very finely chopped fresh candlenut 3 Tbs. Very finely chopped fresh galangal 2 Tbs. Very finely chopped fresh turmeric 2 Tbs. Very finely chopped fresh ginger 2 Tbs. Chopped garlic 1 Tbs. Red chile flakes ½ Tbs. Freshly ground black pepper 2 Tbs. Chopped gula malakka - aka palm sugar 2 Tbs. Tamarind juice 2 tsp. Ground coriander 1 tsp. Ground fennel seeds 1 tsp. Ground cumin ¾ 200-gr. packet Tean's Gourmet chicken curry paste - available at well-stocked Asian markets 1 Tbs. Soy sauce Sugar ½ cup Fine coconut flakes, toasted until light brown Preparation: 1. Separate the water from the coconut cream in each coconut milk can. Discard the water and reserve the cream. 2. Fill a large bowl with water and stir in the baking powder. Soak the beef in the water for about 10 minutes. Transfer the beef to a colander to let all the water drain and let it rest for about 10 minutes. 3. In a large container, marinate the beef with 1 Tbs. of the oil, the pepper, cornstarch, and ½ Tbs. salt for at least 20 minutes and up to 2 hours. 4. Heat 1 ¼ cups of the oil in a 12- to 14-inch skillet over medium heat, stir in the shallots, onion, cinnamon sticks, cardamom pods, and cloves and cook, stirring occasionally, until the shallots and onions are softened but not browned, about 10 minutes. 5. Stir in the lemongrass, lime leaves, candlenut, galangal, turmeric, ginger, garlic, chile flakes and black pepper and cook, stirring, until barely golden, about 30 minutes. 6. Add the gula malakka, tamarind juice, coriander, fennel seeds, and cumin and cook, stirring occasionally, until golden brown, about 10 minutes. 7. Remove the cinnamon sticks and lime leaves. Strain the mixture with a fine sieve and wipe the oil from the skillet. 8. Put the strained spices back in the clean skillet and stir in the curry paste and soy sauce and cook over low heat, stirring frequently, for 5 to 8 minutes. 9. Pour in the coconut cream and simmer, stirring frequently, until the coconut cream turns golden, 20 to 30 minutes. 10. Meanwhile, in a large pot, heat the remaining 4 cups of the oil over medium-high heat until it reaches 325°F. 11. Working in two batches if necessary, cook the beef in the oil for 1 or 2 minutes. Remove with a slotted spoon, transfer to a colander or strainer, and briefly run under hot water to remove the oil. 12. Add the beef to the coconut milk mixture and cook, stirring occasionally, until the sauce reduces by about half, about 20 minutes more. Season to taste with more salt and sugar. Stir in the coconut flakes and serve immediately. Welcome to Malaysia Kitchen USA! http://www.malaysiakitchen.us

• published: 17 Jul 2014
• views: 37195