1000 kilograms Lean beef thinly sliced into 1 cm thick
1000 ml Thin coconut milk to obtain thin coconut milk (500 ml coconut cream diluted with 500ml water)
500 ml Coconut cream
2 cm Ginger peeled,fried
4 cloves Garlic peeled
10 Shallots peeled
2 pcs Red chillies seeded, chopped
4 pcs Candlenuts fried
2 cm Turmeric peeled, fried
3 cm Galangal crushed, fried
2 pcs Salam leaves
2 stalks Lemon grass cut in 10 cm length, crushed
2 pcs Fragrant lime leaves
2 tsp. Tamarind juice
1 tbs. Palm Sugar
0.5 tsp. Salt & pepper to taste
4 tbs. Vegetable oil
Fry the candlenuts, ginger and turmeric for until the color turns golden light.
Blend garlic, shallots, chillies, candlenuts, turmeric and ginger into a paste using a mortar and pestle or food processor. In A frying pan place four tablespoons of vegetable oil and add the paste. Stir over medium heat until the color turns golden. Add lime leaves, lemon grass, salam leaves, galangal and pepper.
Add beef, stir and cook until the color of the meat changed. Pour thin coconut milk, simmer for about 30 minutes until the beef tender. Add the coconut cream and palm sugar. Turn down the heat and simmer to reduce the sauce until it becomes thick. Add the tamarind juice in the end after the meat tender.