I am no Malaysian food expert, so I will not pretend to be one. A year ago the only Malaysian dish I had even heard of was satay, but thanks to some of my blogger friends' Malaysian Monday posts I have learned Malaysian food is so much more than satay. Just like Malaysia it is very diverse, a mix of Indian, Chinese, and Thai flavors. So for the past several months I have been planning on participating in Malaysian Monday, but I keep putting it off...I decided it was just easier to go ahead and do it, than keep thinking about doing it.
So I went to the bookshelf got my copy of Martin Yan's Asia, flipped to the chapter on Malaysia and just picked a recipe. I actually picked this recipe because all of the ingredients besides the curry leaves are easy to find. You might be able to find everything at a regular grocery store. If you can't find curry leaves, just leave them out. There is no good substitution.
Now even before I cooked this recipe I knew it was going to taste good, since by themselves all these ingredients taste good...and cooked together...The meat is so tender and the spicy, lemony, salty broth is so good over rice.
Beef Stew In Onion Flavored Sauce
adapted from Martin Yan's Asia
1 & 1/2 lbs boneless beef chuck
2 tbs soy sauce
6 small dried chilies
1/4 cup warm water
2 medium onions, diced
2 stalks lemongrass
2 tbs oil
4 cups water
juice of a lime
3 inch cinnamon stick
1 stalk of curry leaves
2 tbs black bean garlic sauce
2 tbs oyster sauce
1 tbs sugar
Cut the meat into 1 inch cubes. Toss the beef with soy sauce and cornstarch. Let stand for 30 minutes. Then crumble the dried chilies in a blender add the warm water. Let stand for 20 minutes. Blend until smooth and set aside. Remove the outer green leaves from the lemongrass and crush the bottom 6 inches of the lemongrass stalks. Then heat the oil in a 3 quart pan over medium high heat. Brown the meat on all sides. Then remove the meat from the pan. Reduce the heat to medium. Add the onions and cook until they are soft. Then add the pureed chilies and cook for 1 minute. Return the meat to the pan and add the water, lime juice,cinnamon stick, curry leaves, lemongrass. Bring to a simmer. Cover the pan and allow the meat to simmer for 1 to 1 & 1/4 hours or until the meat is tender. Stir in the black bean sauce, oyster sauce, and sugar. Simmer for about 10 to 15 additional minutes, until the sauce thickens slightly.
Serve this with plenty of rice.
We actually really enjoyed this and I look foward to cooking more Malaysian recipes. I am really hoping that some of my Malaysian friends will email me some recipes...hint...hint!!!