Malaysian Beef, Shallot and Sweet Potato
recipe for Malaysian Beef, Shallot and Sweet Potato
Redang has been reproduced courtesy of www.ukshallot.com
If you want to get healthier and shed a few pounds
but dont want to deprive your taste buds, try
cooking with shallots. Shallots are low in fat and contain
just 40-50 calories per 80g, which counts as one portion
towards the recommended five portions of fruit and vegetables
Not only that, but shallots are a rich source of vitamins
A,B and E and have twice the levels of vitamin C in
onions. Whats more, shallots vitamin C content
is double when eaten raw, for example, in salads.
Shallots are also a great source of potassium which
is important for maintaining a stable blood pressure
and they are low in sodium. And if thats not enough
reasons for buying shallots, they contain Allicin which
is thought to help lower blood cholesterol levels, promote
good heart health and stimulate the bodys immune
UK Shallots are a fantastic addition to healthy dishes
adding a unique, piquant flavour and can liven up and
bring a certain pizazz to even the most
sensible healthy salads, sandwiches, soups and suppers!
For more ideas on how to cook with shallots visit www.ukshallot.com
for Malaysian Beef, Shallot and Sweet Potato
800g rump beef cut into cubes
3 tbsp sesame oil
3 tbsp vegetable oil
1 sweet potato, peeled and cubed
16 shallots peeled and left whole
4 cloves of garlic (crushed)
1 tbsp fresh ginger, peeled and grated
1 red chilli, seeded and finely diced
2 tsp turmeric
2 tsp ground cinnamon
½ cinnamon stick
1 tbsp Malaysian curry powder
½ tsp black pepper
4 lemon rind strips
250 ml thick coconut milk
125 ml beef stock
1 tsp sugar
Sea salt and black pepper
to make Malaysian Beef, Shallot and Sweet Potato
the vegetable oil in a heavy based saucepan and seal
the meat in batches.
the meat from the pan and keep warm.
the sesame seed oil and the shallots to the pan and
sauté for 2 3 minutes, then add the
sweet potatoes, crushed garlic, ginger, turmeric,
curry powder, chilli, ground cinnamon, cinnamon stick
and black pepper and cook for 2 minutes making sure
the spices are cooked and sizzling.
the beef, lemon rind, coconut milk and stock.
well with the sea salt and the sugar.
and simmer for 1 hour.
after this time the gravy is not thick enough, then
raise the heat and cook rapidly until the gravy has
with steamed Thai rice.
4 - 6
with permission of UK