Ingredients (A)
1 kg beef
600 ml coconut cream
100 ml vegetable oil
Ingredients (B)- to blend
4 candlenuts
12 cloves chopped garlic
300 g red chili, (Serrano chili/pepper)
250 g onions
50 g ginger
50 g galangal
25 g ground turmeric or 50g of fresh turmeric
1½ tsp ground coriander
1 tbsp salt
1 tsp sugar
4 green cardamom pods
11/2 tsp cumin seeds
Ingredients (C)- Seasonings and Spices
4 stalks lemongrass , bashed
4 pieces kaffir lime leaves (finely sliced)
1 piece asam keping
2 turmeric leaves ,tied up
1 cinnamon stick
3 star anis
Directions:
Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
Heat 1 tbsp oil in a large heavy based pot over high heat. Add the beef and brown, then remove onto plate.
Blend all the ingredients in (B), set the blend aside.
Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping, cinnamon stick and start anis and lemongrass into the wok.
Add the beef and cook over medium heat. Bring the coconut milk to a boil.
Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
Best served with rice or bread.