1 bunch snake beans, trimmed and cut into
1/2 cup water
1 tsp coriander seeds
3 cloves garlic, chopped
2 tsp galangal, chopped
1 tsp palm sugar or brown sugar
2 tbsp tamarind concentrate
1/4 cup soy sauce
toasted desiccated coconut
Crush or pound the dry paste ingredients in a mortar and pestle or food
processor. Crush until a paste has formed. Add tamarind and soy sauce.
Marinate beef in paste for 1-2 hours in the refrigerator. Heat oil in a
wok. Add beef and stir-fry for 4-5 minutes. Add beans and cook for 3-4
minutes or until beans are tender. Add a little water if too thick.
Garnish with toasted coconut. Serve with boiled rice on the side.