Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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|# of Servings:
- 2 cups fresh coconut, shredded
- 11/2 pounds beef stew meat, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 slices fresh ginger root
- 3 cloves garlic, peeled
- 5 stems lemon grass, chopped
- 1/2 pound shallots, chopped
- 1 1/2 inches fresh turmeric root, peeled and sliced
- 5 tablespoons chili paste
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 1 pinch freshly grated nutmeg
- 1 2/3 cups coconut milk
- 1 1/2 tablespoons white sugar
- 5 whole cloves
- 1 cinnamon stick
- Salt and pepper to taste
- 1 cup water
- 8 sprigs fresh cilantro for garnish
- Roast coconut in oven at 300 degrees until golden brown.
- Remove to cool.
- Place beef in bowl and sprinkle with salt and pepper, stir to coat meat
and set aside for one half hour.
- Grind ginger, garlic, lemon grass, shallots, turmeric root and chili paste
with one teaspoon salt in small food processor.
- Stir-fry ground paste in oil on high heat for 3 minutes.
- Add coriander, cumin, fennel and nutmeg and stir for 3 more minutes.
- Pour in coconut milk and bring to gentle boil.
- Add marinated beef pieces and cook for about 10 minutes.
- Add remaining seasonings plus water and simmer for 1 hour, stirring regularly
to prevent meat from sticking to the bottom.
- After half an hour of simmering, add roasted coconut and let thicken.
- Garnish with fresh cilantro and serve with rice.