Recipe Ingredient
- Ground spices (A)
- 12 shallots
- 4 cloves garlic
- 3 slices ginger
- 4 slices galangal
- 1cm knob fresh turmeric
- Spices (B) - mixed with a little water into a paste
- 4 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp pepper
- 500g topside beef, cubed
- 100ml water
- 45g tamarind paste (asam jawa) mixed with 100ml water and squeezed for juice
- 300g grated coconut (white part only)
- 6 tbsp oil
- Seasoning
- 1 tbsp salt
- 3-4 tbsp sugar
- 1 tbsp palm sugar (gula Melaka), chopped
Instructions
- Put beef cubes, water and 3 tablespoons ground spices (A) and 2 tablespoons of spices (B) in a non-stick saucepan. Cook until meat is tender.
- Heat 3 tablespoons oil in a clean saucepan and fry remaining spices (A) and (B) until fragrant. Add seasoning and tamarind juice and fry until aromatic.
- Remove saucepan from the heat and stir in grated coconut. Heat remaining oil over a gentle low heat, then add the tamarind coconut mixture and precooked beef.
- Fry until the meat is moist and gravy is thick and dry.
