Or Lam

Ingredients

• 25 g Sticky Rice
• 350 g Beef Chuck
• 2 pcs Lemongrass
• 20 g Galangal
• 4 pcs Garlic
• 4 pcs Birds Eye Chili
• 1 tbsp Neutral Oil
• 2.25 tsp Kosher Salt
• 1.3333333333333333 tbsp Padaek
• 700 ml Water
• 3 pcs Thai Eggplant
• 30 g Wood Ear Mushroom
• 100 g Long Beans
• 12 g Dill
• 1 pcs Lime
• 0.25 tsp Black Pepper
• 8 g Sakhaan
• 2 pcs Shallot

Method

1. Pat {beef_chuck} dry so it can brown instead of steam, then slice the {lemongrass}, mince the {galangal}, slice the {shallot}, mince the {garlic}, and crush the {birds_eye_chili}. Lightly crush the {sakhaan} and pound a spoonful of {sticky_rice} to a coarse meal for thickening later.
2. Heat {neutral_oil} in a heavy pot over medium-high heat until shimmering. Add {beef_chuck} in a single layer and sear without crowding, turning for deep brown edges over high heat. Season with {kosher_salt} as it cooks so the meat is layered with flavor.
3. Lower to medium heat and add the prepared {shallot}, {garlic}, {galangal}, {lemongrass}, and {birds_eye_chili} to the pot. Sweat until softened and fragrant, then stir in {padaek} until the aroma turns deep and savory. Add {water}, the crushed {sakhaan}, the pounded {sticky_rice}, and a little more {kosher_salt}, scraping up the fond before bringing to a gentle simmer.
4. Keep the pot at a bare bubble over low heat and simmer until {beef_chuck} is tender and the broth has lightly thickened from the {sticky_rice}. Stir once or twice and taste, adding a pinch more {kosher_salt} if needed.
5. Add the {thai_eggplant}, {wood_ear_mushroom}, and {long_beans} to the pot over medium-low heat. Season again with a small pinch of {kosher_salt} and simmer until the vegetables are tender but still lively and the broth clings lightly to a spoon.
6. Turn off the heat and fold in most of the {dill}. Rest briefly so the flavors settle, then brighten with {lime} juice and a little {black_pepper}. Taste and adjust with another touch of {padaek} if you want deeper funk.
7. Ladle the hot stew into bowls and top with the remaining {dill}. Serve right away while the broth is peppery and aromatic.