





Yields 4 Servings |
|
1 Kg Chuck Beef | |
1½ Cups Grated Coconut | |
2 Sticks Cinnamon | |
1 Cardamom Seeds | |
5 Cloves | |
10 Cardamom Seeds | |
1 Tsp. Cumin Seeds | |
25g Palm Sugar | |
Low Fat Milk | |
100 ml Coconut Milk | |
100 ml Kaffir Lime Leaves, finely | |
200 ml Water | |
5 Kaffir Lime Leaves, finely | |
200 ml Oil | |
Rempah Spice Paste |
|
15 Shallots | |
30g Galangal | |
30g Cloves Garlic | |
15g Lemongrass Stalks | |
6 Cloves Garlic | |
2 Lemongrass Stalks | |
4 Tbsps. Dried chili paste |
1
Done
|
|
2
Done
|
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3
Done
|
Later, add 4 tablespoons of dried chili paste and mix everything together. Stir-fry the spices until fragrant and mixed. To this, now add 2 cinnamon sticks, 1-star anise, 5 pieces of cloves, 10 pieces of cardamom and 1 teaspoon of cumin seeds. Also, add the toasted coconut to the mixture and mix well. |
4
Done
|
|
5
Done
|