Lemak Kuning Rebung + Tetel

Damn ! Soo many things to do yet so little time. I've to rush out lots of things today before I could disappear from the office tomorrow. On top of that, I'm already in the holiday mood - too excited to work.

So, in order not to disappoint my regular readers ( hahahaha....like there's any! ), today I'm just gonna post a recipe....the so-called "Recipe of The Week". It's my darling Marsya's favourite dish - Lemak Kuning Rebung + Tetel. The picture alone is so mouth-watering isn't it? So, here's the recipe :

Lemak Kuning Rebung + Tetel

Ingredients

300 - 500 gm daging tetel

400 gm pickled bamboo shoots, sliced

1 box of coconut milk ( I've used M&S brand)

1 lemon grass, crushed

4-5 pcs kaffir lime leaves

To Blend

20 cili padi

1 cm tumeric

5 shallots

1 cm ginger

1 garlic

How To

Cut the beef into small pieces & boil till soft / tender. Just to share some facts - tetel is the term used here in KL. Back in Kuantan, it is known as "daging cincang".

Mix well the blended ingredients with the coconut milk. Add in the boiled beef, lemon grass & the lime leaves. If you're using the boxed coconut milk, you can add in the beef stock (the water used to boil the beef earlier) to dilute the coconut milk. Otherwise, it shall depends on how thick you would want the gravy to be.

Put the mixture to boil over medium heat. Then add in the bamboo shoots & seasoning to taste. Done !

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Just to share with you readers something about pickled bamboo shoots. Well, there are two types sold in the market :

Type A

Type B

Type A is better in taste as compared to Type B and because of that, you have to pay more for it.....which is quite normal. Good things don't come cheap, isnt it? The Type A is normally softer & the smell is less stinkier. So, now that you know this, make sure you make the right choice when buying pickled bamboo shoots or rebung.