Rice cake peanut sauces and curries using palm sugar

Rice cake peanut sauces and curries


Ingredients

3 tablespoons oil

2 bay leaves

500 gram beef, choose cut for stew. And cut into bite size

20 stink bean (optional)

2 liter thin coconut milk

(or 5 cup water and 1 can of thick coconut milk)

2 tablespoons fish sauce

2 tablespoons "palm sugar"

Pinch salt

4-5 boiled eggs (optional)

Spices (ground)

4 cloves garlic

10 red cayenne chillies

25 gram dried shrimp, soak in boilling water to soften

2 inch galangal

Steps

Heat oil in a pot and sauté spice paste and bay leaves until fragrant.

Add beef and cook until no longer pink.
Add chayotte, snake beans, and stink beans. Cook until vegetables start to wilt.

Add coconut milk, fish sauce, and palm sugar. Bring to a boil.

Reduce heat and cook until the meat is tender. You can add more boiling water if the liquid reduces, try to keep the liquid to 2 liter.

Add more palm sugar and salt to suit your taste. Turn off heat.

MSS Organic Farms:

Please visit our website
http://www.organicjaggery.shop

Please visit our recipe channel
https://www.facebook.com/vaagmeefoods

Please visit our insta page
https://www.instagram.com/vaagmeefoods/

Please join in our telegram
https://t.me/organicjaggery

hello@organicjaggery.shop