Recipe Ingredient
- 1.5kg beef
- 130g ginger, shredded
- 130g shallots, sliced thinly
- 100g garlic
- Spices (A) - (ground and combined)
- 2 tbsp coriander powder (ketumbar powder)
- 1/2 tbsp cumin (jintan putih)
- 1/2 tbsp fennel (jintan manis)
- 1/2 tsp black peppercorns
- 2cm piece fresh turmeric root, coarsely chopped
- 2 heaped tbsp chilli paste (chilli boh)
- (B)
- 8 cardamoms (buah pelaga), split and use seeds only
- 8 cloves
- 4cm cinnamon stick
- 3 stalks lemon grass, smashed
- (C)
- 1/2 cup grated white coconut, toasted
- 1 turmeric leaf, torn into pieces
- Thick coconut milk (pati santan), squeezed from 5 coconuts
- Seasoning
- 1-2 tsp salt or to taste
Instructions
- Cut beef into 4cm-thick cubes. Remove 2 tablespoons ground ingredients, add kerisik and all the shredded and sliced ingredients and marinate beef for 1-2 hours. Set aside.
- Put marinated beef and the rest of the ground ingredients (A) and coconut milk into a pot.
- Add ingredients (B) and bring to a slow boil. Simmer over a gentle low heat.
- Stir mixture every 10 minutes to prevent sticking and burning. Add turmeric leaf.
- Continue to simmer for a good 2 hours until meat is tender and gravy is reduced and thick. Season to taste.
