A type of beef curry from the State of Perak in Malaysia
Ingredients
1kg topside beef, cut into fairly large cubes
1/2 cup grated coconut
2 coconuts, grated and squeezed for thick coconut milk then add 2½ cups water to the
residue to mix and squeeze out for general santan
(A) Finely pounded and mixed:
10 fresh chillies, seeded
10 dried red chillies, seeded
4cm galangal
1 tsp jintan manis
1 tsp jintan putih
1 tsp turmeric powder
1 tsp ground white pepper
1/2 tsp ground black pepper
(B) Spices:
4cm cinnamon stick
7 buah pelaga
6 cloves
2 star anise
(C):
2 stalks lemon grass, smashed
3 pieces asam keping
1 pandan leaf, knotted
1 turmeric leaf, slightly shredded and knotted
Seasoning:
1 tsp salt or to taste
2 tsp gula Melaka
4 kaffir lime leaves (daun limau purut), torn
Marinate beef cubes overnight with 2 tbsp of the ground ingredients (A).
Fry the grated coconut till golden, then pound finely (the result is called kerisik).
Heat coconut milk with the pounded ingredients (A) and spices (B) in a deep pot or earthen pot until mixture comes to a boil.
Add the marinated beef and ingredients (C) and simmer over low heat for 1½ to two hours.
Stir occasionally to prevent the meat from sticking to the pot. Add the kaffir lime leaves.
When the gravy becomes thick, add the kerisik and lower the heat. Stir briskly until mixture is thick and gravy coats the meat evenly.
Add seasoning to taste.
