We had some friends over from Singapore recently and I took the opportunity to ask them for a traditional recipe. Singapore (as you probably know) was formerly part of Malaysia and sits at the end of the Malay peninsula.

This is a very popular recipe with tourists as it combines curry with coconut. They have promised to send me some more ‘home-cooked’ recipes when they get back home.


Serves 4

1.5 tbsp vegetable oil

1 lb beef cut into chunks

2 cloves garlic

1 large onion finely chopped

2 chopped chillies

1 stalk lemon grass

1 cube of ginger (about 1.5cm square)grated

1 tsp of ground galangal

½ tsp turmeric

1 tsp paprika

1 tsp curry powder

1 tsp sugar

1 tsp salt

1 tsp white pepper

1 tin of coconut milk

1 cup water

Cooking Instructions:

Grind garlic, chillies, lemon grass, ginger, galangal, turmeric, paprika, curry powder into a paste

Pour oil into a hot wok or large iron casserole

Add onion and cook til it ‘sweats’

Add paste and cook for 2 minutes

Add beef and cook on a high heat until brown

Add sugar, pepper and salt

Add coconut milk and water and simmer for one hour stirring occasionally

Serve with Thai rice and pak choi stir fried with garlic and oyster sauce

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