Beef in Tangy Pineapple Sauce (Daging Masak Asam Nenas)

One of my favourite Lauk (dish) because it has so many taste in one - Spicy, Sour and Sweet. Perfect with a plate of hot steamy rice and some sauteed vegetables at the side. Discovered this in Chef Wan's cookbook "Simply Sedap".


This Lauk is simply SEDAP!


Daging Masak Asam Nenas (Beef in Tangy Pineapple Sauce)


1/2 cup oil (or less)
1 kg beef
3/4 cup tamarind juice from 2 tblespn of tamarind pulp
1 stalk lemon grass
1cm galangal, peeled and bruised
3 kaffir lime leaves
salt
sugar
1/2 pineapple, sliced ( I've taken the easy way of using canned pineapples minus syrup instead..hehee)


Finely Grounded Paste
1 tablespoon corriander seed, roasted
15 dried chillies (you may want to use the ready made chilly paste to cut the time)
2 onions, peeled
2.5cm ginger, peeled
2.5cm tumeric, peeled
2 tablespoon shrimp paste ( I omited this...not in favour of the strong aroma...)


Method:
Heat up oil and fry finely ground paste until fragrant.
Add beef and stir fry. When meat shrinks, pour in tamarind juice, lemon grass, galangal, kaffir lime leaves, salt and sugar.
Cook until beef is tender and then add pineapple slices.
Stir and cook until gravy thickens.


YUMM....!


Sheen Mars is a SAHM who loves the simple pleasures of home-cooked dinners. Get more scrumptious recipes (Western and Asian) and cooking tips at Sheen's Dinner Ideas =>> http://missionpossible-sahm.blogspot.com/search/label/Sheen's%20Dinner%20Ideas