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Coconut-Braised Sun-Dried Salted Beef with Bamboo Shoots Recipe
By Hanuman © Thaifoodmaster.com
Servings:
4
Private Notes:
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Ingredients
1x
2x
3x
250
g
sun-dried salted beef (เนื้อแดดเดียว)
2
cups
coconut cream (หัวกะทิ)
3
cups
coconut milk (หางกะทิ)
2
cups
bamboo shoots (หน่อไม้)
cut into thin juliennes
1/2
cup
galangal (ข่า)
cut into thin juliennes
1
cup
lemongrass (ตะไคร้)
sliced thinly
1/4
cup
fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
cut into thin juliennes
1/4
cup
fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
cut into thin juliennes
1/2
cup
shallots (หอมแดง)
peeled and sliced
2
teaspoons
sea salt (เกลือทะเล)
1
teaspoon
palm sugar (น้ำตาลมะพร้าว)
2
tablespoons
tamarind paste (น้ำมะขามเปียก)
1
tablespoon
kaffir lime leaves (ใบมะกรูด)
cut into thin hair-thin juliennes
charcoal for grilling
Instructions
Wash the sun-dried beef and pat it dry with paper towels. Charcoal-grill the beef over low heat until it is nicely caramelized.
Slice the beef into bite-size pieces.
Prepare three bowls with salt water.
Julienne the fresh bamboo shoots; set aside, covered in salt water.
Thinly slice the lemongrass; set aside, covered in salt water.
Julienne the galangal; set aside, covered in salt water.
Julienne the fresh green and red long chilies; set aside.
Place a pot with half-thick coconut cream over medium-low heat, and add the beef.
Bring to a boil, and simmer over low heat until the meat starts to soften. Add liquids if necessary.
Add the bamboo shoots.
Cook until the bamboo shoots are cooked, but still hold their crunchiness.
Add the galangal and lemongrass.
Add the fresh chilies.
Keep simmering.
Add the shallots.
Keep simmering until the shallots soften; at this stage the meat should be soft enough, but still somewhat chewy.
Add coconut cream to improve the texture of the broth.
Season with salt.
Season with palm sugar.
Season with tamarind paste.
Garnish with hair-thin julienned kaffir lime and serve.