Ingredients:

• 3 1/2 tablespoons peanut or vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, crushed though a garlic press
• 1 1/2 teaspoons minced fresh ginger
• 1 1/2 lbs. boneless beef rump steak, cut into 1 1/2 inch cubes
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/4 to 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 tablespoons Ketjap Manis (see below), or sweet soy sauce
• 3 1/2 tablespoons soy sauce
• 1 1/2 teaspoons lightly packed light brown sugar
• 1 3/4 cups beef stock or broth
• 2 cups pearl onions, blanched and peeled

Directions:

1. Heat oil in a large, deep skillet over medium heat. Add onion and cook until translucent, about 5 minutes; add garlic and ginger, cook for about one minute.

2. Raise heat to medium-high, add meat and cook until brown, about 7 to 10 minutes.

3. Stir in the rest of the ingredients except for the beef stock and pearl onions. Cook, stirring, for 5 minutes. Pour in beef stock and bring to a boil. Cover, and simmer on low heat for 45 minutes.

4. Add pearl onions, cover and simmer for an additional 45 minutes, stirring occassionally. Serve with rice.

Ingredients:

• 2/3 cup packed dark brown sugar
• 1/4 cup water
• 3/4 cup unsulfured molasses
• 1 cup dark soy sauce
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chinese five-spice powder

Directions:

1. Combine brown sugar and water in a saucepan, bring to a boil and stir until the sugar has dissolved into the water.

2. Stir in the rest of the ingredients, and simmer for 5 minutes.

3. Pour through a fine sieve, let cool and store in a container in the refirgerator. Will keep for up to 2 months.

This page last updated on 10.01.2000 -- Email me with comments, etc. --> fatrat@fat-rat.com