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  • 300g (10½ oz) beef shank
  • 3 onions
  • 5 cloves garlic
  • 1 thumb-sized or 5 cm (2 in) piece of ginger
  • 10 cm (4 in) in total piece(s) cinnamon
  • 100g (3½ oz) small carrots
  • 3 potatoes
  • 1 tomato
  • 1 sprig coriander leaves
  • 2 soda biscuits (also known as plain scones or baking soda scones by British, Australian, New Zealand and others)
  • ¼ teaspoon *bicarbonate of soda
  • 2 tablespoons ground pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons vinegar
  • 4 tablespoons dark soya sauce
  • 2 tablespoons oil
  • 420ml (1¾ cups) water
  1. Wash and cut beef into 2.5 cm (1 in) chunks.Drain in colander.
  2. Combine the marinade ingredients: bicarbonate of soda, pepper, salt, sugar, vinegar, dark soy sauce, oil and water mixture and stir to dissolve. Marinade the meat for 30 minutes at room temperature and longer if refrigerated. {The refrigeration is a cautious measure to minimise bacterial growth on the meat and subsequently in the marinade. The recommended maximum time is 2 hours if the room temperature is less than 20ºC (68F) and 1 hour if the temperaure is 25ºC (77F) or warmer.}
  3. Leave for 30 minutes.
  4. Grind onions and garlic together.
  5. Peel and julienne the ginger.
  6. Rinse the cinnamon.
  7. Peel carrots. Wash and cut diagonally. Soak in water.
  8. Peel potatoes. Wash and cut into quarters. Soak with carrots.
  9. Cut tomato into quarters.
  10. Remove leaves from cilantro/coriander.
  11. Crumb the soda biscuits/scones.
  12. Heat oil in a pot. When hot, fry ground onion and garlic, shredded ginger and cinnamon until onions are brown and fragrant.
  13. Add marinated beef. Fry with stirring until the meat changes colour.
  14. Add water and simmer with occasional stirring until meat is tender.  Add more water if gravy is or becomes too thick.
  15. Add carrots and cook for 5 minutes.
  16. Add potatoes and cook till soft.
  17. Add tomato and biscuit/scone crumbs.
  18. {If you would like more meat in the dish then the addition of a processed meat works well, including various pressed meats and sausages.}
  19. Season with salt and pepper
Garnish with coriander leaves and serve.

Notes: *The bicarb of soda is included in the marinade to soften or tenderise the meat. It's a very good tip to remember as it can be used to soften any meat effectively. It's a Chinese trick of long standing

This is Malacca Cristang cuisine