The first destination in this week's travel week is Indonesia. With over 300 ethnic groups, the food in Indonesia has been influenced by Chinese, Middle Eastern, Indian, Pacific Island and European cultures. With such a diverse food heritage, you can better believe that this country produces some seriously good eats. For today's dinner I thought we could all make a delicious beef curry. To check out the recipe for this wonderfully fragrant meal, read more
Note: If you cannot find galangal, substitute with more ginger. If you cannot find fresh turmeric leaves, substitute with powder or omit. Finally, if you cannot find candlenuts substitute with raw Brazil or Macadamia nuts.
600g beef, cubed
6 cups water
1 thumb-sized piece old ginger, smashed
1 thumb-sized piece galangal, smashed
1/2 a piece fresh turmeric leaf, shredded and knotted
1 stalk lemongrass, smashed
2 kaffir lime leaves, torn
1 tomato, halved
1 fresh red chilli, halved and seeded
1 lime, squeezed for juice
4 tbsp oil
Ground ingredients (combined)
14–15 dried chillies, soaked and seeded
6 cloves garlic
1 1/2 cm piece ginger
1 star anise
3cm cinnamon stick
1 tsp sugar or to taste
1/2 tsp salt
1 tbsp fish sauce
- Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked.
- Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises.
- Add tomato, chilli, galangal and lemon grass. Fry until fragrant.
- Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens.
- Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out and serve.