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1 tbsp peanut oil, extra
750g rump beef, diced
3 green shallots, sliced
2 medium red chilies, deseeded and sliced
1 tbsp sweet soy sauce (kecap manis)
1 tbsp tamarind concentrate
1/2-3/4 cup beef stock
1 eggplant, diced
Paste -
2 French shallots, chopped
2 cloves garlic, chopped
1/2 tsp terasi
2 tsp peanut oil |
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Method :
Crush
or pound paste ingredients in a mortar with pestle or a food processor.
Heat oil in a wok or saucepan. Add beef and stir-fry for 3-4 minutes or
until brown. Add paste and shallots and stir-fry for 2-3 minutes. Add
chilies, kecap manis, tamarind and stock. Reduce heat, cover and simmer
for 10 minutes. Add eggplant and cook for a further 5-6 minutes or until
beef is tender and sauce has reduced. Stir through green shallots and
serve with side bowls of boiled rice.
Serves 4
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