A quick and simple Beef and Liver Stew (Gulai Kancah) online recipe for all you health conscious foodies
Ingredients:
- 500 g (1 Ib) brisket beef, cut into bite-sized chunks
- 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
- 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
- 3 kaffir lime leaves
- 1 turmeric leaf
- 750 ml (3 cups) water
- 300 g (10 oz) beef liver, cut into bite-sized chunks
Spice Paste
- 1 teaspoon black peppercons
- 12 to 15 dried red chilies, soaked in warm water to
- 5 to 6 shallots
- 3 cloves garlic
- 2 1 / 2 cm (1 in) galangal root, peeled and sliced
- 2 1/2 cm (1 in) ginger, peeled and sliced
- 2 ½ cm (1 in) turmeric, peeled and sliced
- 1 teaspoon salt
1.To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary 2.Place the Spice Paste, beef, asam slices, lemongrass, lime and turmeric leaves in a saucepan. Add enough water to cover the beef and bring to a boil over high heat. Reduce heat to medium, cover and simmer for about 30 minutes, stirring occasionally. Add the beef liver and continue to simmer for another 30 minutes until the beef and liver are tender, adding some water if the sauce dries up before the beef is cooked. Remove from heat, discard the assam slices and lemongrass, and serve the stew with steamed rice.