spicy bonesteak 'cik non'

mum's original recipe!
and i'm thrilled because i managed to measure all her 'throw this in, throw that in' ingredients!
thank you mum, for being coorperative! heheheee..


ingredients A

4kg uncooked bonesteaks - mum usually buys at tekka market or bedok market; more meaty
1 palm size ginger
water for boiling


ingredients B

2 fistful of dried red chillies
15 - 17 cloves of garlic
6 shallots
20 tablespoons of water - rough estimation


ingredients C

4 tablespoons of meat curry powder - mum used 'babas' brand
140g tomato puree - mum used two small tins of 'gilda' brand, each weighing 70g.
1½ - 2 cups of cooking oil


ingredients D

2 - 4 tablespoons sugar
1 - 1½ teaspoon salt
1 - 1½ teaspoon monosodium glutamate


directions

1. boil ingredients A (bonesteaks and ginger) in a big pot until meat is tender (mum uses her big electric cooker; refer sample picture below). don't need to peel off ginger's skin. once meat is tender, drain off the water and discard in a big plastic bag.

2. boil the dried chillies till softens then drain water. cool slightly before handling (else you'll scald your fingers!). use a scissor to snip the chillies slanting like the picture below. once all chillies are snipped, place them in a basket. under running tap, toss the basket up and down, side to side. this is to drain out the chilli seeds.

3. shell the shallots and garlics. slice roughly. put all the ingredients B in the blender and blend together till chilli paste is smooth. if you feel that the paste is still not smooth, add in another tablespoon of water till you get a smooth texture.
do not add too much water, else it'll be too watery. i suggest you put the water bit by bit. judge the amount of water yourself. as long as you can get a smooth paste, then it's fine.

4. heat up the cooking oil slightly in a medium saucepan. put the chilli paste in.
do not overheat, else you'll get into a splattering situation once the chilli paste goes in.

5. put in the rest of ingredients C (curry powder and tomato puree). cover the lid and occasionally stir the chilli paste. fry till aromatic.

6. add in sugar, salt and msg to taste. you may add more or less, depending on the preferences.

7. transfer the chilli paste to the bonesteaks in the big pot. mix well. serve hot, with sliced french loaf.


voila!