• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. 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.
  3. 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.
  4. Fry until the meat is moist and gravy is thick and dry.

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