(8 servings)
Ingredients:
Stirk steak 1.5 catties
Beef Tendon 0.5 catty
Ginger 10 chunks (6 cut into small cubes, 4 in slices)
Wine 1 - 2 tbsp
Curry paste 4 – 5 tbsp
Satay sauce 2 tbsp
Curry powder 2 tsp
Aniseed 3 pieces
White pepper a handful
Bay leaves 4 pieces
Rock sugar 3 medium
Potatoes 3 pieces
Onion 2 pieces
Garlics 6 whole pieces / cloves
Shallots 3 whole pieces / cloves
Carrots 1 piece
Methods:
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Add the skirt steaks, beef tendons, rock sugars, gingers, wine and white pepper into a pot of cool water. Bring it to a boil for 5 to 6 minutes. Take out the skirt steaks and keep cooking the beef tendon for 10 more minutes.
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Wash the skirt steaks under cool water. Do the same to the beef tendon when it was cooked.
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Steam the potatoes and carrots.
(I would suggest pan-frying the potatoes and carrots till they are golden. The flavor and texture will be rich.)
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Stir fry some thinly sliced gingers with oil in a pot. Take the gingers out. Add the onions, shallots, skirt steaks, beef tendons, wine, aniseeds, white pepper and bay leaves and stir fry till fragrant. Pour water until it covers the ingredients and add rock sugars.
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Boil over medium heat for 45 minutes. Add curry paste, satay sauce and curry powder. Keep cooking for another 45 more minutes.
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Turn off the flame and cover up for 20 minutes. Add the potatoes and carrots. Cook for 20 minutes.
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Turn off the flame when the meat is soft.
