Ingredients
- Beef (1 lb)
- Coconut Cream (1 cup)
- Vegetable Oil (5 tbsp)
- Water (1 cup)
- Tamarind Paste (2 tbsp)
- Cinnamon Stick (1)
- Cloves (3)
- Star Anise (3)
- Cardamom (3)
- Sugar (1 tbsp)
- Lime (6)
- Challots (5)
Instructions
Steps
- Start by chopping the spice paste ingredients and blend them in a food processor until finely ground.
- In a stew pot, heat vegetable oil, then add the blended spice paste along with cinnamon stick, cloves, star anise, and cardamom. Stir-fry until the mixture becomes aromatic.
- Add beef and the pounded lemongrass, stirring for about 1 minute.
- Pour in coconut cream, tamarind paste, and water. Simmer on medium heat, stirring frequently until the beef is nearly cooked through.
- Incorporate lime leaves, kerisik (toasted coconut), and sugar, ensuring everything is well combined with the meat.
- Reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours until the beef is tender and the sauce has thickened. Adjust with more salt and sugar if needed.
- Serve hot with steamed rice, and save leftovers for the next day.