"Red Cotton Flower Beef Stew"
### Ingredients:
- 500g beef stew meat, cut into chunks
- 3 cups beef broth
- 1 cup dok ngiao (red cotton flower), dried and soaked in water (sold here)
- 2 tablespoons fermented soybean paste
- 1 tablespoon shrimp paste
- 2 medium tomatoes, chopped
- 1 cup pickled mustard greens, chopped
- 2 tablespoons roasted chili powder
- Bean sprouts, for garnish
- Fresh cilantro, for garnish
- 2 tablespoons vegetable oil
- Salt to taste
### Steps:
- **Prepare the Red Cotton Flowers:** Soak the dried dok ngiao (red cotton flowers) in water until they are rehydrated. Set aside.
- **Brown the Beef:** In a large pot, heat the vegetable oil over medium heat. Add the beef chunks and cook until they are browned on all sides.
- **Add Aromatics:** Stir in the fermented soybean paste and shrimp paste. Cook for 2 minutes until fragrant.
- **Simmer the Stew:** Add the beef broth, chopped tomatoes, and rehydrated dok ngiao to the pot. Bring to a boil, then reduce the heat and let simmer for 1.5 to 2 hours, or until the beef is tender.
- **Add Vegetables:** Stir in the pickled mustard greens and simmer for an additional 10 minutes.
- **Season the Stew:** Add salt to taste and the roasted chili powder for heat. Adjust seasonings as desired.
- **Garnish and Serve:** Serve the stew hot, garnished with bean sprouts and fresh cilantro.
Please note that this recipe is not traditional and is an interpretation based on the information provided about "Kanom Jeen Nam Ngiao".
For a direct reference to the original descriptions and details about Kanom Jeen Nam Ngiao, which may provide additional inspiration or guidance, you can refer to the article from Thrillist
