Recipe Ingredient
- Dry spices:
- 20g sweet cumin (jintan manis)
- 20g fennel (jintan putih)
- 20g coriander
- 2 pieces star anise
- 1 cinnamon stick
- Roast in a pan without any oil, and blend together until fine.
- Wet spices:
- 2 stalks fresh lemongrass
- 1 handful cili padi, discard stems
- 1 whole garlic
- 1 thumb-sized piece of galangal, diced
- 1 thumb-sized piece of fresh turmeric
- Blend all the ingredients with a little water.
- Other ingredients:
- 15 small red onions (blended)
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 1 big spoon blended chilli
- 200 g meat (cut into small cubes or bite-size pieces)
- 1/2 cup tamarind water (air asam jawa)
- 1 1/2-2 packs coconut milk
- 1/2 pack desiccated coconut (kerisik)
- Brown sugar
- Salt to taste
Instructions
- Heat oil in the pot. Add the cinnamon, star anise and cloves. When fragrant, fry half the onions. Add the other half to the wet spice mix.
- Add the blended chilli, dried spices and wet spices to the pot.
- When the oil separates, add the meat and stir to coat with the spice mixture. Add tamarind water. Simmer until the liquid is reduced by half.
- Add the coconut milk and cook until the meat is tender. Add the kerisik, salt and brown sugar. If desired, keep cooking until the gravy is dry and the meat turns a medium or dark brown. Remember to keep stirring and scraping the bottom of the pot!
- Serve hot with rice or toasted baguettes.
