1/2tbspDark coconut sugar blockbroken into small pieces
200mlWater
4tbspCoconut milk
1stalkLemongrassbruised bottom half
4leavesKaffir lime
500gramsBeef topsidecut into thin slices
2tbspKerisik (roasted coconut)To serve
Instructions
Heat up the cooking oil in a saucepan
Add the blended lemongrass and galangal
Cook for 5 minutes until the aroma rises
Next, add the blended onion, garlic and ginger
Cook for a further 5 minutes until it turns brown
Add the blended chilli paste, tamarind juice, white sugar, salt and dark coconut sugar
Add the fresh beef, bruised lemongrass and 100ml water and simmer on low heat until dry
Cook until the oil separates
Once dry add the coconut milk and the remaining 100 ml water and simmer again on a low heat again until the oil separates
The simmering in total takes about an hour, this will make the beef tender and give it plenty of time to absorb the rich flavours of the other ingredients
Finally add the lime leaves and roasted coconut and cook for about 5 minutes until the coconut blends in well