Serves 1
Directions
- 1Boil beef shank or tenderloin with bay leaves and galangal to reduce the smell for 40 minutes.
- 2Cut the beef to your liking.
- 3Pound the beef, but be careful not to tear it.
- 4Grind shallots, garlic, roasted candlenuts and coriander.
- 5Pour the spices into a wok.
- 6Add bay leaves and crushed galangal.
- 7Add coconut water, salt, seasoning, palm sugar and tamarind juice.
- 8Put the beef into the wok.
- 9Add instant coconut milk.
- 10Cook until the water reduces.
- 11Fry the beef.
Ingredients
- 1 kg beef shank or tenderloin
- 15 20 cloves shallots
- 6 cloves garlic cloves
- 4 units candlenuts, roasted
- 1 tablespoon coriander
- 2 teaspoons salt
- 1 teaspoon flavor enhancer
- 2 units tamarind
- 2 teaspoons palm sugar
- 65 ml instant coconut milk
- 3 units bay leaves
- 1 finger galangal
- 500 ml coconut water or regular water
- cooking oil
Equipment
potknifecutting boardmortarfrying pan
Tips
- The dish can be stored after boiling it in spices to make it last longer.
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