Ingredients:
Sop 500 g ( ½ lb) lean topside 2 litres ( 8 cups) beef / chicken stock
Marinate 1 teaspoon salt 2 stems lemongrass chopped 5 kaffir lime leaves chopped 4 cm ( 1 ½ in) galangal bruised 2 cm ( ¾ in) fresh ginger bruised 5 cm ( 2 in) fresh ginger bruised 5 cm ( 2 in) cinnamon 2 tablespoons vegetable oil
Accompaniments 100 g ( 3 ½ oz) cellophane noodles soaked in warm water to soften cut in 8 cm (3-in) lengths 2 spring onions (scallions) thinly sliced 2-3 hard boiled eggs quartered lengthways 8 small potato patties ( see page 3) 2 tablespoons deep fried shallots 1 lime or lemon quartered deep fried sago wafers (krupuk) optional
Sambal 10 fresh red chillies steamed until soft sliced ¼ teaspoon salt
Spice paste 1 teaspoon black peppercorns 3 shallots chopped 2-3 cloves garlic chopped 2 tablespoons vegetable oil
Preparations:
1. Put the meat in a bowl and marinate with the chopped lemongrass and lime leaves galangal and cinnamon marinate meat for at least 4 hours overnight if possible.
2. Heat oil in a frying pan until hot pat beef dry with paper towel then add to the pan and fry over high heat turning until crisp on both sides drain on paper towel then cut meat in 1 cm ( ½ in) slices set aside.
3. Make sambal by processing chillies and salt to a smooth paste transfer to a small serving bowl.
4. To make spice paste grind pepper in a spice grinder and shallots and garlic and process to a paste heat oil in a saucepan and gently stir fry the seasoning paste until fragrant 2 to 3 minutes add stock and bring to the boil.
5. To serve add hot stock to each bowl and add some of the noodles top with fried beef potato patties and egg sprinkle with spring onion and fried shallots accompany with lime wedges and the chilli sambal.
Serves 2
Preparation time: 30 mins
+ 4-12 hours marinating
Cooking time : 1 ½ hours
Recipe By : Periplus
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