Babat Masak Lemak Cili Padi

This is one of my favourite malay dishes.  Literally translated, it is called Beef Tripe in Spicy Coconut Gravy and the taste is rich & spicy.  Best eaten with hot rice and a side vegetable dish or just petai which is known to be healthy.

Ingredients (serves 4):
500 g babat (beef tripe), to be washed clean and cut into bite pieces
1 stalk of lemon grass, to be crushed
2 pcs kaffir lime leaves (daun limau purut)
1 pce turmeric leaf (daun kunyit)
1 piece of dried tamarind
1/2 tsp turmeric powder (may be added if the gravy colour is too pale) - optional
1 tin (400 ml) coconut milk
salt to taste
1 tsp sugar

Note:  The amount of chilli padi can be adjusted to one's preference.  If cooked babat is used, just blanch in hot water before adding to gravy.

Blended Ingredients:
2 medium-size onions
3 pips garlic
5 red chilli padi
5 green chilli padi
1 cm ginger
1 cm fresh turmeric

Method:
In a pot, add the blended ingredients, crushed lemon grass, dried tamarind and babat pieces.  Bring to a light simmer.  Then, add lime leaves, turmeric leaf and coconut milk.

Cook further over low/medium heat until gravy thickens and babat is tender.  Season with salt & sugar to taste.

Serve hot with rice and other side dishes.

Bon Appetit!