Ingredients
The Meat
1 kg (2.2 lbs) Beef chuck or brisket (cut into 3-4 cm cubes)
600 ml Thick coconut milk
100 ml Water
2 tbsp Tamarind paste (mixed with a bit of water)
4 tbsp Kerisik (toasted coconut paste—essential for the texture)
2 tsp Salt
The Spice Paste (Bumbu)
10-12 Shallots (or 2 medium red onions)
5 cloves Garlic
3 cm Fresh ginger
3 cm Galangal (Laos)
3 stalks Lemongrass (white parts only)
10-15 Dried red chilies (soaked in hot water) or 4 tbsp chili paste
2 cm Fresh turmeric (or 1 tsp turmeric powder)
Aromatics
2 stalks Lemongrass (bruised)
4-5 Kaffir lime leaves (torn)
2 Turmeric leaves (optional, tied in a knot)
1 Star anise and 2 Cinnamon sticks
Preparation
1. Make the Spice Paste
Blend all the Spice Paste ingredients in a food processor until smooth. Add a little oil or water if needed to help it blend.
2. Sauté the Spices
Heat some oil in a large, heavy-bottomed pot or wok. Sauté the spice paste along with the Aromatics (lemongrass stalks, lime leaves, star anise, and cinnamon) over medium heat until fragrant and the oil starts to separate from the paste.
3. Brown the Beef
Add the beef cubes to the pot. Stir well to coat the meat in the spices and cook until the beef is no longer pink on the outside.
4. The Slow Simmer
Pour in the coconut milk, water, tamarind water, palm sugar, and salt. Bring to a boil, then immediately reduce the heat to low. Let it simmer uncovered, stirring occasionally to prevent the bottom from burning.
5. Add the Kerisik
After about 2 hours (when the sauce has thickened and turned brown), stir in the Kerisik. This adds the signature nutty flavor and gritty texture.
6. The "Reduction" Phase
Continue cooking on very low heat. This is the most important part! As the liquid disappears, the oil will release from the coconut milk. You are now "frying" the beef in its own juices and spices. Keep stirring frequently until the beef is dark brown and the sauce has turned into a thick, dry paste.
