1 c Grated fresh coconut
- (100 g)
4 tb Oil
1 Lemongrass stalk; thick
- bottom 3rd only, outer
- layers removed, inner part
- bruised
1/2 Cinnamon stick (1-1/4" /
- 3 cm)
2 Cloves
4 Star anise pods
2 Cardamom pods
1 lb Topside or stewing beef
- (500 g); cubed
1 c Thick coconut milk (250 ml)
- -OR-
1/2 c Coconut cream (125 ml);
- mixed with:
1/2 c Water (125 ml)
1 sl Asam gelugur -OR-
2 ts Dried tamarind pulp;
- soaked in:
1/2 c Water (125 ml); mashed and
- strained for juice
2 Kaffir lime leaves;
- very thinly sliced
1 Turmeric leaf; very thinly
- sliced (optional)
1 1/2 ts Sugar
1 tb Soy sauce
MMMMM------------------------SPICE PASTE-----------------------------
2 Lemongrass stalks; thick
- bottom 3rd only, outer
- layers removed, inner part
- sliced
1 Galangal piece (3/4" /
- 2 cm); sliced
1 Ginger piece (3/4" / 2 cm);
- sliced
10 Dried chilies; cut into
- lengths and soaked in warm
- water
2 Shallots; peeled and halved
2 cl Garlic; peeled and halved
Dry-fry the grated coconut in a wok or skillet, stirring constantly
over low heat for 10 minutes until brown. Grind the coconut in a
mortar while it is still hot and crispy. If a little oil oozes out,
mix it into the coconut. Set aside.
Grind the spice paste ingredients in a mortar or blender, adding a
little oil if necessary to keep the blades turning.
Heat the oil over medium heat in a saucepan, add the spice paste,
lemongrass, cinnamon, cloves, star anise, and cardamom pods, and
stir-fry for 5 to 7 minutes until fragrant.
Add the beef, coconut milk, and asum gelugur or tamarind juice and
stir. Reduce the heat and simmer, uncovered, stirring frequently
until the meat is almost cooked, around 45 minutes.
Add the lime and turmeric leaves, and the ground coconut, and season
with the sugar and soy sauce. Simmer until the meat is very tender
and the gravy has dried up, about 1 to 1-1/2 hours. Serve with rice.
