Ingredients

• Ingredient A (To Dry Roast & Blend)
• 1 tbsp coriander seed
• 1 tsp fennel seed
• 1 tsp cumin seed
• Ingredient B (To Blend):
• 7–8 shallots (bawang rose) 150g
• 5 cloves garlic
• 3 inch ginger
• 2 inch fresh turmeric
• 2 inch galangal
• 15–20 dried chilies (deseeded, soaked in hot water for 15 min & rinsed) or 2 tbsp blended chili
• 3 stalk of lemongrass - white part only
• A little bit of water
• Ingredient C (To Sauté):
• 180g cooking oil
• Ingredient D (Main):
• 1000g beef (cut into cubes 5cm)
• Dry roasted herbs ( blended)
• 100g water + 200g Kara coconut milk (santan cair)
• Ingredient E (Final Add-ins)
• 200g thick coconut milk (santan pekat)
• 1–2 pieces of asam keping 100g kerisik (toasted coconut paste)
• 1–2 turmeric leaves (remove midrib, finely sliced； reserve a bit for garnish)
• 2–3 kaffir lime leaves (remove midrib)
• 2 inch block of gula Melaka (palm sugar)
• 2 tsp salt
• 4 tsp sugar

Devices & Accessories

TM6

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