Home Appliances
Ingredients
| 10ml Lemon Juice | 10g Palm Sugar |
| 100ml Cooking Oil | 10g Spring Onions (Chopped) |
| 1.5L Beef / Chicken Stock | 15g Galangal |
| 2 Stalks Lemongrass | 20g Dried Shrimp Paste |
| 5 Cloves Garlic | 20g Tamarind Paste |
| 5 Candlenuts | 60g Fresh ‘Buah Keluak’ Paste |
| 5 Kaffir Lime Leaves | 500g Beef Briskets or shin (Cut into chunks) |
| 8 Medium-sized Shallots | To Taste Cracked Black Pepper |
| 5g Coriander Powder | To Taste Pepper |
| 5g Cumin Powder | To Taste Salt |
| 5g Fresh Turmeric | To Serve Rice / Shrimp Crackers |
| 5g Fresh Coriander (Chopped) | To Serve ‘Sambal Belachan’ Chilli |
| 10g Fried Shallots | To Serve Steamed Rice |
| 10g Ginger |
Methods
1. Cut lemongrass in half and crush them slightly.
2. Blend shallots, galangal, candlenuts, garlic, ginger and turmeric in a hand blender, until a paste is formed.
3. Marinate the beef chunks with salt, cracked black pepper and lemon juice. Ensure meat is well coated with marinate and set aside.
4. Heat up cooking oil in a small pot. Once oil is hot, sear the marinated beef chunks until fully cooked and remove them for the pot.
5. In the same pot, fry the blended paste for about 10 minutes until fragrant and dry.
6. Add the crushed lemongrass, kaffir lime leaves, cumin powder, coriander powder, dried shrimp paste, palm sugar, fresh ‘buah keluak’ paste and tamarind paste. Mix evenly and fry until fragrant.
7. Pour in the chicken or beef stock, and add in the seared beef chunks. Cook for about 40 minutes until meat is tender and soft.
8. Season with salt and pepper to taste and stir well.
9. Garnish with chopped coriander, spring onion and fried shallots.
10. Serve with rice crackers, steamed rice, and ‘sambal belachan’ chilli.
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