Kaeng Hanglay
beef curry

500 gr beef
500 ml coconut milk
4 tbsp fish sauce
4 tbsp asam water

3 serai/sereh/lemongrass
3 tbsp palm sugar
2 tbsp tao jiao (yellow bean sauce)
7 cloves of garlic
7 prik ki nu haeng (dried chili peppers)
2 shallots
5 cm jahe
1 tbsp terasi/trasi/shrimp paste
1 tbsp ketumbar, toasted
1 tbsp jinten, toasted
1/2 cm kunyit

Cut the meat into cubes. Heat in a pan the coconut milk together with the meat and cook it covered on low heat for 30 minutes.
Pound or grind the ingredients for the bumbu into a paste. Add this to the meat along with the fish sauce and the asam water and mix well. Then cook it covered for 10 minutes. serve.

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