• 1 pound beef brains
• ¼ cup thin sliced onion
• 2 cloves garlic, sliced thin
• 1 green hot chili, sliced open and seeds removed
• 1 tablespoon peanut or corn oil
• 2 teaspoons curry powder
• ¾ cup coconut milk (see page 15)
• 1 teaspoon salt
• ½ teaspoon sugar
• 2 salam leaves
• 2 pieces of jeruk purut, or 2 square inches of lemon peel
• 1 teaspoon tamarind, dissolved in 1 tablespoon water
• ½ green sweet bell pepper, sliced into long strips

• Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
• Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors. Now add the brain slices and the sweet pepper strips.
• Cook, basting frequently, for ten minutes, or until the sauce has thickened.

Makes 6 servings, with other dishes.