500 grs of beef cubes , with fat and bones
Garlic , chili , onions ,lemon grass, bay leaves
Crushed peppercorn , tomatoe paste
Bell peppers , carrots ,grated cheddar cheese , potatoes ,tomatoes , gravy , Reno liver spread ,coconut milk ,salt water .
Sauté garlic onions lemon grass chili with sesame oil , add meat and give a color to meat .
And all other ingredients except carrots potatoes and peppers to meat , slow cook for 2 hours till meat is tender ,rectifie seasoning .
Seperately sauté the vegetables in frying pan till tender , add to stew , serve hot with steamed pandan Thai jasmine rice !
Garantie to be delicious , you can adjust the amount of chili depending on your taste .
Photography recipe and creation By: Chef Nicholas Anderson for www.culinaryglobetrotter.com
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.