Beef in Turmeric & Coconut Milk (Kiyalawagan a Karne)

July 17, 2015

In our home, or let me say in our tribe, we have three very important ingredients when we cook our dishes – turmeric powder, coconut milk and  one of the crucial condiment that should be in our fridge all the time called ‘Palapa’.

Palapa is a mixture of ginger, sakurab (native scallions which can be found in parts of Lanao), and red chilis.

'Palapa' or 'Sakurab'
We use the three of them together in cooking veggies, meat, fish, chicken. I think we are fond seeing our stews in yellow color. 😀 

Beef Turmeric in Coconut Milk by The Not So Creative Cook 1

We usually have this during Eid, but my Mom used to prepare this dish even if it’s not Eid because it is my father’s favorite. But this is also a must-have during Eid in our home. If I can remember it correctly, this was the first dish I have cooked for my father. 🙂 This goes well with white rice, but usually served with yellow rice during Eid.

This is very easy to make -much easier than the Chicken Piaparan I have shared during last year’s Eid Eats.

Beef Turmeric in Coconut Milk

Ingredients:

  • 500g beef, cut into bite size pieces (about less than 1 inch in size)
  • 1 cup coconut milk (second squeeze from fresh coconut)
  • 1 cup coconut cream (first squeeze from fresh coconut)
  • 1 onion, sliced
  • 1 tomato, sliced
  • 1 tbsp turmeric powder
  • 2 tbsp Palapa or Sakurab paste (see below recipe)
  • Salt, to taste
  • Spring onions
  • Potatoes, cubed (optional)
  • Cooking oil

Instructions:

  1. In a cooking pot, saute onions and tomatoes in medium heat. Add ‘sakurab/palapa’ paste.
  2. Add beef and cook until no longer pink and most liquid has evaporated. Add turmeric powder.
  3. Add potatoes. (Since beef is sliced into cubes and in less than 1 inch in size, it can be cooked when the potatoes are cooked, too.)
  4. Add in coconut milk. Cook for about 8 minutes or until the beef and potatoes are cooked.
  5. Add coconut cream. Let it boil for a few minutes. Add salt to taste. Turn off the heat.
  6. Add spring onions.
  7. Serve with white rice.

Notes:

Canned coconut milk/cream can be used.

If using freshly grated coconut, follow these steps:

  • Prepare 3 bowls and strainer.
  • Bowl 1: put 2 cups of grated coconut and 1 cup water. Squeeze, squeeze, squeeze until you get a very beautiful coconut cream.
  • Get Bowl 2, top with the strainer, pour the coconut cream and squeeze until the coconut is dry. Set aside. Take note to save the used grated coconut. (This is coconut cream – thicker one)
  • Now, you have the used grated coconut. Go back to Bowl 1 and put the used grated coconut and add 1 cup water and again, squeeze, squeeze, squeeze…
  • Get Bowl 3, top with the strainer, pour the coconut milk and squeeze until the coconut is dry. (This is coconut milk – the thinner one)
  • Now, you can throw the used grated coconut. Clearly, you have the coconut cream and milk in separate bowls.

Palapa or Sakurab paste can be substituted:

You will need:

  • ½ cup white part of spring onion, sliced
  • ¼ cup chopped ginger
  • 2-3 bird’s eye chili (or add more if you want screaming spicy)

Put the ingredients for palapa in a food processor and pulse for 1 or 2 seconds. (Not longer than that because you are not making it to a full paste-like spices.) You can also use mortar and pestle for this or you can put them in a ziplock bag and pound. Set aside until ready to use.

Beef Turmeric in Coconut Milk by The Not So Creative Cook 2

This dish is very easy to make, yet so tasty. I hope you enjoy spending time with me today.

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