Welcome to my first Malaysian Recipes issue! Malaysia remains a combination of food and cultures that have amalgamated over the years to create something truly unique. I hope you enjoy this issue and have a wonderful weekend ahead.

Contents:
1. DRY BEEF CURRY

DRY BEEF CURRY


Preparation time: 20 minutess
Cooking time: 25 minutes
Serves 4

INGREDIENTS
1 lb/500g beef (cut into small cubes)
1 1/2 pt/900 ml boiling salted water
1/2 coconut (grated)
1/2 cup/120 ml cooking oil
1 tsp turmeric powder
Salt & sugar to taste
Seedless tamarind - size of small lime

POUNDED INGREDIENTS
15-20 dried chilies (soaked & drained)
5 shallots 4 cloves garlic
2 coconuts (grated & dry-fried)
1 tsp coriander
1 tsp sweet cumin
1 tsp sugar
1/2 in/1.3 cm piece ginger

COOKING INSTRUCTION
A - Add meat to the boiling salted water and continue boiling till tender. Remove from flame and scoop out. Reserve stock.
B - Use stock to extract thick coconut milk from grated coconut.
C - Heat oil on medium flame Add pounded ingredients and fry till the oil separates.
D - Put in meat cubes, turmeric and seasoning. Coat well with fried mixture. Reduce heat.
E - Blend in coconut milk and stir to the boil. Add tamarind pulp and mix well.
F - Continue cooking till all the moisture is absorbed. Remove from flame and dish up.
G - Serve hot with boiled white rice, vegetables and pickles.

Tip
1. When extracting coconut milk from grated coconut, the best results are obtained when you add a little hot water/stock and let the mixture stand till lukewarm.
2. Then knead well coconut in the water/stock.
3. Finally, strain the coconut milk through a sieve, preferably twice as there is usually a brawn residue in the milk.

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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Every Friday Fortnight, 12:00 PM, GMT.

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