Salted Beef In Coconut Milk
Now it rains almost every day. The weather was cloudy. I want to eat delicious food, reminiscent of salted meat, boiled coconut milk with pickled bamboo shoots in ancient times. This recipe is from Grandpa. No fresh coconut milk, we use a box of coconut milk. This recipe is different from the general recipe where you will add a little shrimp paste. If you don’t eat meat, you can switch to pork instead.
Salted beef in coconut milk
- 300 grams of salted beef (you can adjust the portion as you like)
- 300 grams of pickled bamboo shoots (you can adjust the portion as you like)
1 box of coconut milk (approx. 250 ml)
- Lemongrass, 2 long roots (either crushed or thinly sliced)
- Galangal, cut 3-4 glasses
- Thai shallots, crushed 15-20 heads
- 1 tablespoon of shrimp paste (adjust as desired)
- 1 coriander root
- shredded kaffir lime leaves
- Crushed chili
- Palm sugar
- Tamarind Juice
How to cook salted beef in coconut milk
- My mother said that in the old days, he would use salted beef that was completely salted and would pound the meat before curry. Personally, I would like to use lean meat. Dry only in the sun without drying. All salting or marinade will work as well. Cut into desired size pieces.
Pickled Bamboo Shoots Bring to a boil and wash again and put in a colander to drain and set aside.
The ingredients for boiling meat and bamboo shoots are lemongrass, galangal, sliced shallots, Thai battered shrimp paste, coriander root.
The mold uses a 250 ml box of coconut milk, add 3 times the water to the top, and boil it together. If it is fresh coconut milk, the head and tail will be mixed together.
- When the coconut milk boils, add bamboo shoots and meat to simmer the bamboo shoots and stew as desired. If it is dry, add the desired amount of water. If you like thick coconut milk, you can add more coconut milk.
- Add shredded kaffir lime leaves and slightly crushed chili. It can be red chili, Jinda. But the garden paprika is fragrant We put almost 30 tablets seasoned with palm sugar and tamarind juice. Taste as desired Lack of salt, add salt If the pickled bamboo shoots are very sour, be careful when adding the tamarind juice. Put just enough to cut the flavor to mellow. Wait for it to boil again and it is done.
Eat it with hot steamed rice, scoop a hot curry soup, it’s delicious, it’s greasy but not greasy.
If I had to sip a pot, I would have forgotten. When the sun is good, let’s cook salted beef in coconut milk. But if you want to do it on a rainy day, you can bake it instead of the sun. Add the meat to focus on, without holding your hands at all. Because you can cook it by yourself and put as much