Kumar's Besengek Curry: an Indonesian bumbu with a sweet and sour, creamy taste, generously flavoured with turmeric and kaffir lime leaves, together with coconut milk and gula djawa (palm sugar). Ideal with chicken or beef.
Heat:
Medium/Hot - Indonesia
Serves:
3-4
Preparation Time:
5 mins
Cooking Time:
15-20 mins
Ingredients:
500g meat: Chicken Breast or Beef, cut into strips
• Heat 2 tbsps oil in a wok or frying pan and fry the meat on all sides over a high heat for about 1½ minutes.
• Now add the pot of Besengek. Turn down the heat, place the lid on the pan and simmer for 5 to 10 minutes until the meat is tender.
• Meanwhile, trim and halve the French beans, slice the pepper into strips and halve the baby corn lengthwise.
• Heat the remaining 2 tbsps oil in a wok or frying pan and stir-fry the vegetables together with the crushed garlic, seasoning with salt and pepper to taste.
• Serve the Besengek with the stir-fried vegetables and rice.
