Sayur Kari - cooking recipe

Ingredients

2 tablespoons peanut oil
2 medium onions, finely chopped
2 fresh red chilies, seeded and sliced
4 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon Laos powder
2 stalks lemongrass or 1 teaspoon finely chopped lemon rind
1/2 teaspoon dried shrimp paste (trasi)
4 ounces finely diced beef
4 cups beef stock
2 cups thick coconut milk
2 1/2 teaspoons salt
2 large potatoes, peeled and diced
8 ounces green beans, finely sliced
1 lb cabbage, coarsely shredded
4 ounces rice vermicelli, soaked in hot water
lemon juice

Preparation

Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly.
Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color.
Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
At no stage must the sayur be covered.
Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
Turn off heat, add lemon juice to taste an serve immediately.