Daging Merah

The actual authentic Thai cooking style needs us to boil chunky meat in red food coloring for about an hour so as the color penetrate through meat and it look nice. I am not good at it as meat usually turn hard and it is hard to chew even after it's sliced thinly. Moreover, I usually not having that luxurious of time at preparing meal. With a wonder of rose syrup, I am making it simpler within few minutes, here we go...

200 g beef – slice thinly
Spring union
2-3 Shallot – slice
4-5 Garlics – press to break-up the bulb, no chopping please….
½ inch galanghal – slice and press to break-up
2 Lemon grass – press to break-up but still intact..
5-6 pcs bird-eyed chillies – cut along into 2 pcs for each
2pcs kaffir lime leaf.
1 tbs lime juice
Oil, salt and sugar to taste

Heat oil in a wok. Sauté shallot, garlics , galanghal, lemon grass and chillies in one go. Stir until fragrants then throw in kaffir lime leaf. Put in in meat and stir fry until the meat tender. Put in salt and sugar to taste and add the lime juice as necessary. Drop in half teaspoon rose syrup and mixed until every pieces of meat is well colored and it turns pink/red. Sprinkle in the spring union. Stir for 1 minute and it is ready to be served