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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots. Ingredients:
2 stalks lemongrass, thinly sliced |
5 garlic cloves, coarsely chopped |
1 large shallot, coarsely chopped |
1 1/2 teaspoons galangal, peeled and coarsely chopped |
6 kaffir lime leaves, deveined |
1/2 teaspoon turmeric |
2 chilies, chopped and seeded |
1/2 cup water |
3 tablespoons vegetable oil |
600 g beef or 600 g chicken |
3 tablespoons fish sauce |
2 tablespoons sugar |
1/2 teaspoon salt |
1 large onion, peeled and sliced into wedges |
1 red capsicum, sliced (bell pepper) |
1/2 cup roasted peanuts, ground |
rice vermicelli, for serving |
Directions:
1. Blend all the paste ingredients in a blender until smooth.
2. Transfer the paste to a bowl, add the meat and mix well.
3. Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
4. Add fish sauce, sugar and salt and stir until the sauce is bubbling.
5. Add the onion wedges and cook, stirring, until soft and translucent.
6. Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
7. Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
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