Instructions: Part (A): Ingredients to be finely pounded and mixed:- 10 x fresh chillies, seeded
10 x dried red chillies, seeded
4 x cm galangal
1 tsp fennel powder (jintan
manis)

1 tsp cumin powder (jintan
putih)

1 tsp turmeric powder
1 tsp ground white pepper
0.5 tsp ground black pepper
Spices (B):-
4 x cm cinnamon stick
7 x cardamoms (buah pelaga)

6 x cloves
2 x star anise
Part (C):-
2 stalk lemon grass, smashed
3 piece dried tamarind skin (asam
keping)

1 x pandan leaf, knotted
1 x turmeric leaf, slightly
shredded and knotted
Seasoning:-
1 tsp salt or to taste
2 tsp brown sugar or palm sugar
(gula Melaka)

4 x kaffir lime leaves (daun
limau purut), torn

Method
Marinate beef cubes overnight with 2 tbsp of the ground ingredients (A).

Fry the grated coconut till golden, then pound finely (the result is called kerisik).

Heat coconut milk with the pounded ingredients (A) and spices (B) in a deep pot or earthen pot until mixture comes to a boil.

Add the marinated beef and ingredients (C) and simmer over low heat for 1 1/2-2 hours.

Stir occasionally to prevent the meat from sticking to the pot. Add the kaffir lime leaves.

When the gravy becomes thick, add the kerisik and lower the heat. Stir briskly until mixture is thick and gravy coats the meat evenly.

Add seasoning to taste, then dish out and serve with rice.

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