Smoked Bone in beef shin, tomato coconut curry, kerisik, onion pickle

Curry paste

2 banana shallots, peeled, roughly chopped

 2 stick lemon grass

1 thumb sized piece of ginger, peeled and roughly chopped

2 red chillis de-seeded and roughly chopped

3 cloves garlic roughly chopped

1 cup vegetable oil

2 tbsn Maldon Sea salt

Method

◦            In a food processor, combine the chopped shallots, lemon grass, ginger, chillis, and garlic.

◦            Add the vegetable oil and Maldon Sea salt to the processor.

◦            Blend the ingredients until a smooth paste is formed.

Tomato curry

1 shin beef 2.3kg smoked or roasted on the BBQ for 1 hour

2 x tinned tomato, chopped

Curry paste

1 x Coconut milk

400ml Water

1 Bunch Coriander roughly chopped

6 Cardamon

2 Star anise

3 Cassia bark (or cinnamon stick)

5 tbsn Palm sugar

1 Small jar Tamarind

4 tbsn Fish sauce

4 small tomatoes’ chopped

Method

◦            Preheat your BBQ and smoke or roast the beef shin (2.3kg) for 1 hour until well-cooked and infused with a smoky flavor.

◦            In a large pot, add the curry paste and cook for 5 minutes

◦            Add the chopped tomatoes (2) and cook over medium heat until they start to break down and become saucy.

◦            Pour in the coconut milk and 400ml of water, stirring to combine with the tomatoes.

◦            Add 6 cardamom pods, 2-star anise, and 3 pieces of cassia bark or cinnamon stick to the pot. Stir and let the spices infuse for 5 minutes.

◦            Add 5 tablespoons of palm sugar, ensuring it dissolves into the sauce.

◦            Stir in a small jar of tamarind and 4 tablespoons of fish sauce, mixing well to incorporate these flavors.

◦            Place in the smoked beef and cover

◦            Reduce the heat to low and let the curry simmer, stirring occasionally, until the beef is tender and the sauce is rich and flavorful.

Ember Onion salad

3 tbsn Ember

1 red onion shaved thin

1 tsp cumin seeds

½ Lemon juiced

Pinch Salt

Method

◦   Peel the red onion and shave it thinly. You can use a mandolin slicer for uniform slices or a sharp knife if preferred.

◦   In a small, dry pan over medium heat, toast the cumin seeds for about 1-2 minutes until they become fragrant. Be careful not to burn them.

◦   Cut the lemon in half and squeeze the juice into a small bowl, ensuring you remove any seeds.

◦   In a large mixing bowl, combine the thinly shaved red onion, toasted cumin seeds, and Ember. Add the lemon juice and a pinch of salt.

◦   Gently toss all the ingredients together until they are well combined and the onion is evenly coated with the lemon juice, Ember, and spices.

Coconut kerisik

1 cup desiccated coconut

2 tbsn crispy shallots / onions

2 tbsn Toasted Sesame

Method

◦            Place 1 cup of desiccated coconut in a pan over medium heat. Stir continuously until it turns golden brown.

◦            Add 2 tablespoons of crispy shallots or onions and 2 tablespoons of toasted sesame to the pan. Mix well.

◦            Remove from heat and let it cool before using in your dish or storing it.