Sugar & Spice with Yudhika – Asian Beef Short Rib served with Coconut Rice
I have a big heart for South East Asian flavors….lemongrass, coriander, coconut and chilli. On Sugar & Spice last week, I showcased these flavors dedicating an entire episode to highlight the delicious cuisine.
On the menu, a slow cooked Asian Beef Short Rib with a fragrant home-made paste, slowly simmered in coconut milk and to go with that a lightly scented coconut rice, dotted with peas. If you are short on time, the beef rib can be prepared in an AMC Speedcooker but remember to reduce the liquid to prevent the sauce turning into a soup….during the show, I used a normal pot…when I say normal I mean I use a fabulous AMC pot for this and not a pressure cooker.
Don’t forget to catch the show on Dstv’s Home Channel 176 or you can tune into Mela on Sundays on SABC 2 for a weekly dose of delicious too!
Asian Style Beef Short Rib by Yudhika Sujanani cooked with lemongrass, chilli, garlic and coconut milk
Asian Beef Short Rib
Ingredients
1kg beef short rib
For the paste:
2 inch piece of ginger
2 stalks lemongrass, chopped (white parts only)
4 – 6 green chillies, chopped
4 garlic cloves, crushed
5 cloves
45ml sunflower oil
1 onion, chopped
50ml sunflower oil
1 – 2 cinnamon stick
1 bay leaf
30ml red chilli powder
2,5ml turmeric
10ml coarse salt
8 lime leaves
500 – 600ml coconut milk
Coriander, to garnish
Place the cloves, chillies, onion, garlic, and ginger into a blender.
Process until smooth.
Heat the sunflower oil in an AMC Pan.
Add the cinnamon sticks and bay leaf.
Once the whole spices are fragrant, add the fragrant paste.
Saute until the moisture evaporates.
Add the red chilli powder and turmeric.
Stir for 3 – 5 seconds, then add the beef short rib.
Coat the rib with the fried paste, scraping the pan to prevent burning.
Add the salt and stir well.
Pour in the coconut milk, add the lime leaves and loosen the spices that are stuck to the base of the pan.
Lower the heat and simmer until the beef is tender.
Once the beef is cooked through, simmer uncovered until the sauce thickens.
Place on a serving platter and garnish with fresh coriander.
Pea and Coconut Rice by Yudhika Sujanani
Ingredients
50ml sunflower oil
45ml desiccated coconut
375ml basmati rice
600ml water
150ml coconut milk
Salt to season
250ml frozen peas
Coriander, to garnish
Heat the sunflower oil in an AMC pot until warm (not hot).
Add the desiccated coconut and stir to heat.
Add the curry leaves and stir for a few seconds.
Stir the basmati rice into the fried coconut.
Add the water, coconut milk and salt.
Reduce the heat to low and cover with a tight fitting lid.
Once the rice has steamed through, add the frozen peas and cover with a tight fitting lid.
Check the rice, ensuring it does not stick to the bottom of the pot and burn.
Leave to stand for 2 – 3 minutes until heated through.
Garnish with fresh coriander.
yudhikayumyum 