Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Beef
In a large pot, add the beef shank and cover with water. Bring to a boil, then reduce heat and simmer for about 2 hours, until the meat is tender. Remove the beef, let it cool, and shred it.
Cook the Rice
In a saucepan, combine jasmine rice and 2 cups of water. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Make the Coconut Sauce
In a separate saucepan, combine coconut milk, shredded beef, lime leaves, and sambal oelek. Simmer on low heat for about 15-20 minutes, allowing the flavors to meld. Season with salt to taste.
Fry the Rice
In a large skillet, heat vegetable oil over medium-high heat. Add cooked rice and press it down to form a crispy layer. Cook for about 5-7 minutes, or until the bottom is golden and crispy. Flip and cook for an additional 5-7 minutes.
Serve
To serve, place a generous amount of the crispy rice on a plate and top with the beef and coconut sauce. Garnish with additional lime leaves and sambal if desired.