Originating from West Sumatra, Indonesia, this dish is a MUST HAVE at a stall selling Malay or Indonesian food! Simmered to perfection, you’re guaranteed a tender piece of meat coated in a wonderful blend of spices. Give this recipe a go and impress your family and friends at the next dinner gathering! IG (@tea_oh_teh): https://www.instagram.com/tea_oh_teh/ FB: https://www.facebook.com/TheodoreTayWC/ INGREDIENTS (Serves 4 to 5 people) Ingredients to be blended: Shallots – 7 bulbs Galangal – 30 g Fresh turmeric – 15 g Ginger – 30 g Garlic – 6 cloves Candlenut – 4 pieces Red chillies, deseeded – 150 g Ground coriander – 1.5 tsp Fennel – 1 tsp Cardamom seeds – 5 Cumin seeds – 1 tsp Water – 120 ml Rest of the ingredients: Oil – 50 ml Cinnamon stick – 2 Star anise – 2 Cloves – 6 Lemongrass, crushed (7cm) – 2 stalks Tamarind juice extract – 50 ml Sugar – 1 tbsp Salt – 1.5 tsp Low fat coconut milk – 400ml Beef, chuck – 800g Kaffir lime leaves, stripped – 4 pieces Banana leaf – for decoration purpose STEPS 1. Blend shallots, galangal, ginger, turmeric, garlic, candlenut, chillies, coriander, fennel, cardamom seeds, cumin seeds & water into a fine paste. 2. Add paste, cinnamon stick, star anise, cloves, tamarind juice, sugar, salt, lemongrass to heated wok with oil & fry for 3 minutes till moisture content has reduced slightly. 3. Add low fat coconut milk, mix well & allow gravy to simmer for another 3 minutes. 4. Add beef, kaffir lime leaves & mix well. 5. Transfer content to slow-cooker & allow to simmer for 3 hours until gravy has significantly reduced to a dark caramelised viscous consistency. TIME Preparation: 25 minutes Simmer duration: 3 hours