Ingredients:
500g beef stew, cut into cubes
3 kaffir lime leaves
2 stalks lemongrass, bruised
2 tsp beef stock powder
About 400 ml water or just enough water to cover the meat
salt & pepper
175g desiccated coconut
Spice paste
3 tbs cooking oil
3 large Shallots
4 cloves garlic
1 tbs coriander seeds
1 tsp galangal powder
2 1/2 tbs palm sugar
1 tbs sugar
1 1/2 tsp tamarind paste
Salt & pepper to taste
- In a food processor, puree all the spice paste ingredients until smooth.
- In a cooking bowl, preheat 1 tbs cooking oil, add fry paste puree, kaffir lime leaves, lemongrass and fry until fragrant.
- Add the beef stew, cook for about few minutes and then add water. Let it boil, turn the heat to low. Simmer for about 2 hours or until the meat is tender and the liquid almost fully absorbed.
- In the meantime, preheat oven to 150 °C. Line baking sheet with parchment paper, bake the desiccated coconut for about 10 to 12 minutes,or until slightly golden brown stir every 3 to 4 minutes to help ensure even color.
- After the meat tender and the liquid almost fully absorbed, remove from heat. Pour all the desiccated coconut, mix until well combined. Cook it back over medium low heat, stir constantly so the coconut won't burn. Cook for another 30 minutes or until it's dry.
