The Expat Kitchen by Blanche David-Gallardo

Author:Blanche David-Gallardo
Language: eng
Format: epub
ISBN: 9786214200740
Publisher: Anvil Publishing, Inc.

With a mortar and pestle or blender, grind or process the chilies, lemongrass, shallots, garlic, ginger, yellow ginger (if using) and galangal, moistened with a little coconut milk, if required. Marinate meat in the mixture with the soy sauce, salt, palm sugar and tamarind water. Let stand for at least two hours, turning occasionally to ensure even coating.

In a deep saucepan, pour in coconut milk. Stir in the dry ingredients (cumin and ground coriander) and bring to a slow boil. Add desiccated coconut paste, potatoes, and meat, including the marinade. (To prevent potatoes from getting soggy and overcooked, remove from the pot when done. Return to the pot when meat is nearly ready just to warm them up.) Bring to a full boil. Turn down the heat and simmer, covered, for two hours or until the meat is tender and oil comes to the surface. Taste and adjust seasonings. The gravy should be rich and thick. Serve with rice.

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