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Method
Step 1 of 6
Blend all the ingredients for the spice paste until fine. Add water as needed to ease blending.
Step 2 of 6
Heat oil in a deep pan/wok/shallow pot.
Step 3 of 6
Add the spice paste to the hot oil. Fry for 3-5 minutes, or until the oil splits.
Step 4 of 6
Add beef and lemongrass, stir in for 1 minute. Then add gula melaka, tomato sauce, kerisik, coconut milk and oyster sauce. Lower the heat, cover with a lid and simmer until meat is very tender, about 1 hour.
Step 5 of 6
Lastly, stir in chopped kaffir lime leaves and turmeric leaves, heat for 1 minute. Add salt to taste, if needed.
Step 6 of 6
Serve immediately with rice or ketupat.
Ingredients
Spice paste:
1) 1 inch ginger
2) 1/4 yellow onion
3) 1 inch fresh turmeric
4) 1 inch galangal
5) 3 cloves garlic
6) 3 habanero chilis (or less if you want it less spicy) water, as needed
Vegetable oil:
1) 250g boneless beef short ribes, cubes
2) 1 lemongrass, white part only, crushed
3) 3 cubes of gula melaka
4) 1 tbsp tomato sauce (optional)
5) 1 tbsp kerisik
6) 2 tbsp coconut milk
7) 1 tbsp oyster sauce
8) salt, to taste
9) 1/4 tsp kaffir lime leaves, chopped
10) 1/4 tsp turmeric leaves, chopped
