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A turmeric-coloured meat and vegetable stew
Sayur Kuning
- to serve
four to six
- Difficulty
Medium
By Sri Owen
Published 1980
This stew is cooked in santen. The turmeric gives it its yellowish colour.
Ingredients
250 g 8 oz - salt
3
Method
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
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