Meat
Kor ko (tamarind beef)
Chunks of beef slowly simmered in a sweet and tangy tamarind sauce with palm sugar, along with melting onions. The dish is syrupy and fragrant, and is traditionally eaten with plain white rice.
Ingredients
Ingredients
Épices
Spices & seasoning
Optional extras
On the side
Nutrition facts
395 kcal per serving
- Protein
- 37.9 g
- Carbohydrates
- 17.7 g
- of which sugars
- 15.4 g
- Fat
- 18.8 g
- of which saturated fat
- 5 g
- Fiber
- 1.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the beef into 3 cm cubes and thinly slice the onions. Finely chop the garlic and ginger.
- Heat the oil in a casserole dish and sear the meat over high heat until well browned. Set aside.
- In the same pot, cook the onion, garlic and ginger for 5 minutes over medium heat.
- Return the meat, then add the spices, fish sauce, tamarind, palm sugar and water. Bring to a gentle simmer.
- Cover and let it simmer over low heat for 1 hour 15 minutes, stirring now and then, until the meat is tender.
- If the sauce is too runny, let it reduce uncovered for 5 minutes. Adjust the seasoning between sweet, sour and salty, then serve with the rice.
Variations and tips
Quick version. Cut the beef into thin strips and reduce the cooking time to 20 minutes covered, adding a little water if needed.
With what you can find here. If palm sugar is hard to find, dark brown sugar works perfectly well.
More ideas
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Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Original Ecomely recipe.