300 g beef gravel
100 g green chili, cut oblique to ½ cm thickness
4 pcs red chili, cut oblique to ½ cm thickness
1 red tomato, cut into 6 wedges
2 spring onion. cut oblique to ½ cm thickness
7 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 petai pods, remove the bean from the pod, skinned and halved
10 g galangal, smashed
3 kaffir lime leaves
19 g oyster sauce
100 ml water
5 g chicken stock powder
19 g chilli sauce
4 g white pepper
8 g sugar
30 ml cooking oil
In a pressure cooker, cook the beef gravel for 20 minutes. Remove and set aside.
Cut the gravel into 2 cm cubes or bite size pieces.
Saute shallot and garlic slices with galangal until fragrant.
Add red chilies and green chilies, petai (optional), kaffir lime leaves, and tomato. Sauté to mix and combine evenly.
Add the cooked gravel and the remaining seasoning except the spring onion. Cook for about 15-20 minutes for the gravel to absorb all the flavors. Turn off the heat and set aside.
Prepare a serving plate, and transfer the beef gravel with green chilies onto the plate and garnish with spring onions and serve.