600gm boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 5cm
3 star anise
3 cardamom pods
1 lemongrass, cut into 10cm lengths and pounded
1 Frozen Coconut Cream Bar
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
1 tablespoon sugar or palm sugar to taste salt to taste
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded
1. Chop the spice paste ingredients and then blend it in a food processor until a fine paste.
2. Heat the cooking oil in a pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
3. Add the beef and the pounded lemongrass and stir for a minute.
4. Add the Frozen Coconut Cream Bar, tamarind juice, water, and simmer on medium heat, stirring until the meat is almost cooked.