Ingredients
Scale
- 2 lb. beef, cut into thick slices
- 2 cups coconut milk
- 2 cups desiccated coconut
- Salt to taste
- 1 tablespoon brown sugar / jaggery
Spice paste one:
- 1 cinnamon stick
- 4 cloves
- 4 green cardamoms
- 2 star anise
Spice paste two:
- 5 shallots, sliced
- 1 inch galangal, julienned
- 2 tablespoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1 dried chili / 1 tablespoon sriracha
- 1 tablespoon lemongrass, minced
Instructions
- Over medium high heat, dry-fry the desiccated for about 3-5 minutes or until browned, making sure to stir continuously. Remove and set aside
- Blend spice paste one. Remove and set aside
- Blend spice paste two
- Over medium high heat, saute spice paste two until fragrant
- Add in spice paste one and continue to saute until ifragrant
- Add beef slices and stir to mix for a minute
- Add coconut milk, toasted coconut, sugar and salt and mix thoroughly
- Transfer contents to a pressure cooker and bring it to full pressure on high heat until steam is released
- Reduce to medium heat and cook for 15 minutes
- Remove from heat and allow to cool naturally
- If there is still too much liquid, boil it down over medium high heat until it reaches the desired consistency
Notes
For the traditional simmering way, reduce heat to medium low and simmer for 4 hours or until the meat tenderizes and liquid is boiled down