This recipe features galangal, a relative of ginger but with more flavour and spice. This Burmese smoked beef dish is influenced by the cuisine of neighbouring Thailand.
- 200 g smoked beef
- 2 tbsp vegetable oil
- 2 garlic cloves, diced
- 3 Asian shallots, sliced
- 3 cm piece ginger, julienne
- 5 cm piece galangal, sliced
- 1 lemongrass stalk, chopped
- 1 tsp turmeric powder
- ½ tsp paprika powder
- pinch of salt
- 2 red chilli, sliced
- 8 kaffir lime leaves
- 1 spring onion, sliced
- 4 sawtooth coriander sprigs, sliced
- sticky rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil the smoked beef for 1 hour or until softened. Strain and reserve the cooking liquid. Once the beef has cooled, finely slice and set aside.
Heat the oil in a frying pan or wok over high heat. Add the garlic and Asian shallots, and stir-fry until fragrant. Add the ginger, galangal, lemongrass, turmeric, paprika, salt, beef, chilli and 1 cup of the reserved cooking liquid. Reduce the heat to medium-low and simmer for 4 minutes.
Add the kaffir lime leaves and spring onion.
Garnish with sawtooth coriander. Serve with sticky rice or jasmine rice.