This sweet, spicy and classic Indonesia recipe is simply delicious. We recommend that you make this stew a day before because the flavour intensifies when kept overnight. The creamy richness of the coconut milk is one reason to give this meal a go!
Wash and cut the beef into chunks. Dice the garlic, onions and 1 piece of ginger and put in a food processor, add the coriander, ½ teaspoon of cumin and ½ teaspoon of chilli and puree until smooth. Set the paste aside.
Heat the oil in a heavy bottom pot over medium-high heat and fry the beef at once or in batches in the oil until all the sides are brown. Transfer the browned beef to a plate.
Saute the remaining piece of ginger (sliced) in the remaining oil for about a minute. Reduce the heat and add the spice paste and cook for about 3 minutes, stirring occasionally.
Add the beef and stir to coat with the paste. Pour the coconut oil, add the bay leaves and 1½ tablespoon of brown sugar.
Stir and bring to boil then cover the pot loosely to allow some steam to escape. Allow to simmer for about 1½ – 2 hours or until the beef is tender. This is to eventually dry up the sauce. Ensure you stir occasionally to avoid the beef from sticking to the pot.
Season with salt or fish sauce and stir occasionally until the beef turns dark caramel and the sauce coats the beef.
Serve with rice.
Click to get all the ingredients from Supermart.