Layered with spices, this classic Malaysian stew is slow-cooked until the sauce concentrates into an intense, complex paste that coats the tender beef chunks. It’s so dynamic in flavor that, to fully appreciate it, this curry needs to be tempered with calming forkfuls of rice between bites. I especially recommend coconut-scented rice, a classic part of Nasi Lemak.
© 2008 Robert Danhi. All rights reserved.