Recipe Ingredient
- 600g beef, cut into thick slices
- 2 cups thick coconut milk
- 2 stalks lemon grass, lightly smashed
- 2 green chillies, seeded and halved
- 1 tomato, quartered
- 1 piece dried tamarind skin
- 2 tbsp kerisik
- Grind:
- 5 bird chillies (cilipadi)
- 2cm piece galangal
- 2cm piece ginger
- 2cm piece fresh turmeric root
- 10 shallots
- 6 cloves garlic
- Combine with:
- 2½ tbsp chilli boh
- 3 tbsp oil
- 2 tbsp sliced shallots
- 1 tsp sliced garlic
- Seasoning:
- 1 tbsp dark brown sugar
- 1 tsp salt or to taste
- ½ tsp Maggi beef stock granules
Instructions
- Mix the beef slices with half of the ground ingredients and marinate for one to two hours.
- Put oil, shallots and garlic in a microwave-safe casserole and cook on power high for two to three minutes, uncovered. Remove shallots and set aside.
- Add the thick coconut milk and the rest of the ground ingredients into the oil in the casserole and cook on power low for 10 minutes. Stir in meat and lemon grass; cook covered on power high for 25 minutes.
- Remove casserole from microwave and add green chillies, tomato and tamarind skin. Cook covered on power medium high for another 10 minutes.
- Add kerisik and seasoning and continue to cook covered on power medium for 10 more minutes or until gravy thickens. Add shallots and garlic, and stir. Serve immediately.
