Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil ( I dont use this much probably about two-two and half at most)
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
(otherwise toast dessicated coconut in a dry pan until just coloured)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
2 pieces of fresh turmeric (kunyit) otherwise one heaped teaspoon turmeric powder
1.Chop the spice paste ingredients and then blend it in a food processor until fine.
2.Heat the oil in a heavy based pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3.Add the beef and the pounded lemongrass and stir for 1 minute.
4.Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5.Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6.Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has thickened.
7.Add salt to taste. If not sweet enough, add more sugar to taste.
8.Serve immediately with steamed rice and save some for overnight.
you can braise off the meat and spices and put them all in a slow cooker with the coconut milk and let it cook away merrily while you go back to stitching. remove the slow cooker lid about half an hour before serving to thicken gravy if required.
Ah the slow cooker and the rice cooker make like so much easier
