Ingredients
Topside beef 700g, cubed
Coconut milk 1000ml
Grated coconut meat 3Tbsp
Cooking oil 2 Tbsp
Kaffir lime leaves 4
Marinade for Beef
Salt 1tsp
Sugar 1tsp
Dark soy sauce 1tsp
Rempah (Randang past)
Shallots 115g, peeled and sliced
Lemon grass 2 stalks, finely sliced
Galangal 1 Tbsp, thinly sliced
Red chillies 4, seeded
Ginger 4 slices
Garlic 2 cloves, peeled
Candlenuts 4, crushed
Dried chillies 20, soaked, seeded
Shrimp paste 1 Tsp
Seasoning
Salt 1 1/2 tsp
Sugar 2 tsp
Dark soy sauce 1 tsp
Directions
- Marinate beef with marinade ingredients for 1/2hour
- Combine rempah ingredients and pound to a fine past, set aside.
- Toast grated coconut meat in a pan until brown. While it is still hot, pound it finely (or use food processor) and set aside.
- Heat a wok until hot. Add cooking oil and when hot, put in the Kaffir lime leaves and rempah paste. Stir over medium heat until oil bubbles through.
- Add in half of the coconut milk and stir until it boils. Then add beef and seasoning. Cook uncovered for 45 minutes until it almost dry, stirring occasionally.
- Add the remaining coconut milk and stir well. Cover pan and let it simmer until the meat is tender, about 40 minutes.
- Put in the toasted coconut and continue cooking until almost dry.
