Ingredients Jump to Instructions ↓

  1. 500 g. of beef (I suggest chuck, brisket, crest or short ribs), simmered until tender then roughly chopped

  2. 2 to 3 tbsps. of vegetable cooking oil

  3. 8 to 10 finger chilies, thinly sliced

  4. a thumb-sized piece of ginger, peeled and finely sliced

  5. four cloves of garlic, peeled and finely minced

  6. an onion, peeled and chopped

  7. a cup to a cup-and-a-half of coconut cream

  8. fish sauce or salt, to taste

Instructions Jump to Ingredients ↑

  1. Heat the cooking oil. Add the chilies, ginger, garlic and onion. Cook over high heat, stirring often, until very fragrant.

  2. Add the beef. Season with salt or fish sauce.

  3. Pour in the coconut cream. Bring to a gentle boil. Taste the sauce and add more salt or fish sauce, if necessary. Simmer uncovered for about five minutes.

  4. Serve hot, preferably topped with torn fresh cilantro.

  5. Easy, eh? In case you’re wondering what the dish in the yellow plate is, that’s chicken salpicao. Use the beef salpicao recipe , substitute chicken thigh fillets, and everything else in the procedure is just the same.

  6. Now, the rice in the photo. That’s not just any rice, I tell you. That’s a to die for rice. I’ll tell you about it in the next entry.


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