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Ingredients

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Ingredient A

  • Shallots 80.0 g
  • Garlic 30.0 g
  • Young Ginger 30.0 g
  • Galangal 20.0 g
  • Dry Chilli, blanched & drained 80.0 g
  • Filtered Water (for blending) 250.0 ml

Ingredient B (Herbs & Spices)

  • Cinnamon Stick 10.0 g
  • Clove 1.0 g
  • Cardamom 1.0 g
  • Star Anise 10.0 g
  • Curry Leaf 3.0 g
  • Corn Oil 80.0 g

Spice Mixture

  • Meat Curry Powder 30.0 g
  • Kerutuk Powder 20.0 g
  • Filtered Water 50.0 ml

Ingredient C

Preparation

  1. Ingredient A

    • Cut roughly and blend it into smooth paste.
  2. Ingredient B (Herbs & Spices)

    • Saute all the ingredients then add into ingredient A. Continue saute until fragrant.
  3. Spice Mixture

  4. Ingredient C

    • Add in the spices mixture. Continue to stir until oil come out. Add in beef.
    • Add water/stocks, bring to the boil to tender the beef.
    • Add in santan and season to taste.      
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