B00CU1W244_EBOK

1 SERVE =
2 units protein
2 units vegetables
1½ units fats
Malaysian bee
pickled cucum
SERVES 4 PREP 15 mins
800 g chuck or blade steak, trimmed
of fat and cut into 4 cm pieces
2 cups (500 ml) salt-reduced
beef stock
1 tablespoon tamarind puree
400 g (3–4 individual) bok choy,
stalks and leaves separated
and washed
2 tablespoons desiccated coconut
1 cup (150 g) Pickled Cucumber
(see page 201)
MALAYSIAN CURRY PASTE
1 onion, chopped
4 cloves garlic, chopped
3–4 small red chillies, chopped
1½ tablespoons chopped ginger
1 tablespoon peanut oil
3 teaspoons ground cumin
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground fennel seeds
1
2
3
4
Malaysian curries are p
flavoured. This version
the heat and richness o
For the curry paste, blen
in a food processor to a s
and season well with pep
Heat a large heavy-based
Add the spice paste and c
fragrant. Add the beef an
for 3–4 minutes until the
tamarind puree and 1 cup
Lower the heat and simm
2 hours or until the beef i
salt and pepper.
Meanwhile, steam the bo
Toast the coconut in a dr
lightly golden.
To serve, spoon the curry
and scatter over the toas
choy to the side.