Batapī - Shelled skinless peanuts prepared in butter
Chirimen jako or chirimen jako with sansho
Rinse the rice, drain and let it sit for more than 1 hour. Combine the rice, coconut milk and salt and cook as usual.
Sprinkle the sake and sugar onto the beef and let it sit for about 30 minutes. Meanwhile, cut the lemon grass into 5 mm small pieces. Slice the garlic thinly as well.
In a food processor, combine the ★ ingredients and add the coconut milk 1 tablespoon at a time until it has a pasty consistency.
Put the oil in a pressure cooker, and cook the beef until golden brown. Add the ★ ingredients and the remaining coconut milk and add some water up to the lowest water level setting.
Cook it in at high pressure for 30 minutes. Leave it to cool down naturally and remove the lid. Add the curry powder and simmer again to evaporate the liquid, stirring constantly. Adjust the taste with salt and pepper.
Make the rice into a dome shape with a rice bowl, top the rice with chirimen jako or jako with sansho, serve the curry on the side, sprinkle some peanuts on top and it is done. It will look pretty if you sprinkle on some cilantro.
If you are using a regular pot, simmer it for 1 or 2 hours if possible (make sure to add water from time to time if the liquid evaporates).
Story Behind this Recipe
This dish is so delicious that when I lived in Malaysia, I was addicted to it. I recreated it easily using a pressure cooker.
If you are using coconut cream, use half coconut cream and half water to adjust the consistency. Use long grain rice or Thai rice for a more authentic taste. If you are using Japanese new crop rice, you may want to reduce the amount of coconut milk to the same amount as the rice. At Step 4, if your pressure cooker does not have a gauge, add about 100 ml of water.