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

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


  1. 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.
  2. Put marinated beef and the rest of the ground ingredients (A) and coconut milk into a pot.
  3. Add ingredients (B) and bring to a slow boil. Simmer over a gentle low heat.
  4. Stir mixture every 10 minutes to prevent sticking and burning. Add turmeric leaf.
  5. Continue to simmer for a good 2 hours until meat is tender and gravy is reduced and thick. Season to taste.

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