Smoked Beef in Thick Coconut Milk Gravy (Gulai Lemak Daging Salai)


1 kg Beef sirloin, cut into big pieces
2 tbsp Coarse salt
20 Bird's eye chilies (cili padi)
1.25 cm knob Fresh turmeric, peeled
4 Shallots, peeled and sliced
2 cloves Garlic, peeled and sliced
2 pieces Dried sour fruit (asam gelugur)
1 stalk Lemon grass, bruised
500 ml Water
500 ml Coconut milk, extracted from 2 grated coconuts and 500 ml water
4 Potatoes, peeled and cubed
Salt to taste
5 Green chilies, halved lengthwise




Score the beef pieces and rub in coarse salt. Grill over a coal heat until beef becomes dry. Cut the grilled beef into 2.5 x 1 .5 cm pieces and set aside. Grind or pound bird's eye chilies with turmeric until fine. In a pot, mix beef, ground ingredients, shallots, garlic, dried sour fruit, lemon grass and water. Boil over medium heat. Add coconut milk, potatoes and salt to taste. Stir over low heat until gravy boils. Continue to stir until gravy thickens and potatoes are soft. Add green chilies and turn off the heat.

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