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Make Your Own Penang Beef Curry

 

Ghee by Pepe Saya  |  Recipe by Mike Mcenearney |  Photos by Rob Locke @foodwinedine

 

Serves 4

INGREDIENTS

• 1000g beef brisket (cut into 4cm cubes)
• 750ml water
• 75ml Thai fish sauce
• 1 unit chopped scud chillies
• 4 unit bay leaves
• 200g Massaman curry paste complex
• 60g Pepe Saya Ghee
• 2 unit bay leaves
• 1½ tablespoon palm sugar
• 60ml Thai fish sauce
• 100g shelled peanuts, toasted & lightly crushed
• 50g tamarind (made into paste)
• 1 piece of lime
• 2 tablespoon of juice
• ½ sweet basil bunch
• ½ cup leaves
• 4 unit red chillies (long fresh, 4 in number)
• ½ an 4 unit Japanese aubergines, 1/4 length ways and 100g garlic (leaf)
• Sauté to order 0.5 fresh coriander bunch
• ½ cup picked sprigs
• 2 cups of Jasmine rice 50g
• Pepe Saya Ghee, 3 cups of water

Note: to make Mike's curry, you can buy Pepe Saya Ghee from your local store or order them from our Online Store.

 

 


PREPARATION

  1. Place the brisket into a heavy based pot cover with water with the 1st amount of fish sauce, bay leaves, and chilli.
  2. Simmer on a low heat for 3 hours until very soft and tender.
  3. Fry the paste in the ghee until very aromatic and it starts to fry with the bay leaves.
  4. Add the sugar and caramelise then save the colouring with the fish sauce.
  5. Ladle the stock into the paste and simmer slow with the crushed nuts and reduce to a thick sauce.
  6. Add the tamarind and adjust seasoning.
  7. Add beef and simmer slowly for 5 mins.
  8. Add basil leaves and chilli.
  9. Tart up with the lime juice if rushed needed.
  10. Sauté the garlic leaf with grilled golden aubergine.
  11. Place into the curry garnish with deseeded coriander.
  12. Sweat the rice in the ghee and add the water.
  13. Bring to boil cover and turn down heat simmer on very low heat for 10 mins.
  14. Rest of the heat for 10 mins without taking lid off after the 20 mins.
  15. Fork to loosen.
  16. Serve with rice on the side with the curry.

 

CURRY COMPLEX : YIELD 200g

INGREDIENTS

• ½ teaspoon coriander seeds
• 2½ cummin seeds
• 1 teaspoon whole green cardamom pods
• 10g candle kemeri nuts
• 5g shelled peanuts (4 in number)
• 1 tablespoon ground nutmeg
• ¼ teaspoon dried whole teaspoon cloves
• 3 red dried whole chillies
• 2g table salt
• 75g thai shallots
• 4 tablespoon fresh coriander
• ½ chopped root only lemon grass
• 3 tablespoon chopped galangal
• 2 tablespoon chopped fresh tumeric
• 1 teaspoon chopped garlic
• 4 tablespoon chopped whole white peppercorns
• ½ teaspoon cassia bark (2cm piece)
• 15g shrimp paste
• 1 tablespoon, toasted


 

PREPARATION

  1. Toast all the spices and grind them up.
  2. Fine soak the chillies for 30mins in hot water and remove the seeds.
  3. Under toast, shell and grind all ingredients to a fine paste.