A rich and flavorful Malaysian dish that features tender beef slow-cooked in a mixture of coconut milk, herbs, and spices until the meat is tender and the sauce is thick.
Preparation time
30min
Cooking time
3h
Ingredients
6 Servings
- 1000 g beef
- 3 cardamom pods
- 1 cinnamon stick
- 5 cloves
- 400 ml coconut milk
- 100 g desiccated coconut
- 20 g galangal
- 6 kaffir lime leaves
- 2 lemongrass
- 30 ml oil
- 15 g salt
- 2 star anise
- 50 g sugar
- 2 turmeric leaves
- 200 ml water
Directions
Step 1
Prepare the spice paste by blending the galangal, lemongrass, and half of the kaffir lime leaves with a bit of water to form a smooth paste.
Step 2
Heat the oil in a large pot over medium heat. Add the cinnamon stick, star anise, cloves, and cardamom pods. Fry until fragrant.
Step 3
Add the spice paste to the pot and cook for about 10 minutes until the oil separates from the paste.
Step 4
Add the beef cubes to the pot, stirring to coat the meat with the spice paste. Cook until the beef is browned on all sides.
Step 5
Pour in the coconut milk and water. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 2 hours, stirring occasionally.
Step 6
Add the toasted desiccated coconut, sugar, salt, turmeric leaves, and the remaining kaffir lime leaves. Continue to cook for another 30 minutes until the beef is tender and the sauce has thickened.
Step 7
Adjust seasoning if necessary. Serve warm with steamed rice.