4 Shallots, sliced

3 Garlic cloves, sliced

1 Piece of fresh ginger,

-sliced 4 Or 5 hot red chile peppers,

-seeded, sliced 2 ts Ground coriander

1/8 ts Ground turmeric

1 ts Salt, or to taste

2 c Water

2 lb Lean short ribs of beef,

-cut into 3-inch pieces 2 tb Corn oil

2 Salam leaves

2 sl Laos

1 Stalk lemon grass

1 sl Lemon

Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour. Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.