four to six
By Sri Owen
This stew is cooked in santen. The turmeric gives it its yellowish colour.
Boil the brisket with a little salt for 60 minutes. Keep a cupful of the stock, and cut the meat into small pieces.
Pound the kemiri and shallots into a smooth paste. Peel the marrow, potato and carrots, and chop them into small cubes.
Put the cupful of water into a saucepan, and in it put the kemiri paste, chilli, laos, lemon grass, ginger, turmeric and salam (or bay) leaf. Sti