INGREDIENTS:
| 2 pounds stewing beef, cuts in 2” cubes 1/2 cup vinegar 4 garlic cloves, minced 6 peppercorns, crushed 1 tsp. salt | 1 tbsp. patis (fish sauce) 1 can (14 oz.) coconut milk 2 hot banana peppers 1 tbsp. sliced ginger, cut in stripes |
DIRECTION:
- If using canned coconut milk, reserve thick cream on top. If using grated coconut, reserve thick coconut milk from first squeezing of grated coconut meat; add 1 cup water again, squeeze out thinner milk.
- In a pot, combine all ingredients, including thin coconut milk from can or from second squeezing, and bring to a boil. Lower heat, simmer for an hour or until beef is tender.
- Remove hot peppers after 30 minutes and set aside. Mash and return them to pot for a spicy sauce. Or return them whole to pot during last 5 minutes of cooking (along with the coconut cream) for a milder sauce.
- Add reserved thick coconut cream and simmer 5 minutes longer. Cooking the coconut cream too long will cause the oil to separate resulting in an oily sauce instead of a creamy dish.
