Coconut, lime, ginger, and curry flavors come together in this hefty dish.
- 3 tablespoons vegetable oil
- 3 pieces siling labuyo (bird's eye chili) chopped
- 2 pieces red onion chopped
- 6 cloves Garlic chopped
- 1/2 piece (thumb-size) blue ginger (galangal) sliced
- 1/2 piece (thumb-size) ginger sliced
- 1 stalk lemongrass (tanglad) chopped finely
- 1 Cup Buko (Coconut) dessicated
- 6 pieces kaffir lime leaf sliced
- 1 kilo Stewing Beef cut into 2-inch cubes
- 4 tablespoons curry powder
- 1 tablespoon Soy Sauce
- 1 piece beef bouillon cube dissolved in 1 cup boiling water
- 1 Cup coconut cream (kakang gata)
- Salt to taste
- Place oil, chilies, onion, garlic, galangal, ginger, and lemongrass in a food processor; blend
to a paste. Set aside.
- Lightly toast dessicated coconut in a pan over medium heat, about 3 minutes. Place in a food processor; grind to a powder. Set aside.
- Fry spice paste and lime leaves in a heavy-bottomed saucepot, stirring continuously, for 3 minutes or until very fragrant.
- Add coconut, beef, curry powder, soy sauce, beef stock, and coconut cream. Bring to a boil, then lower heat; simmer for 2 hours or until the sauce dries out, stirring regularly to prevent beef from sticking to the bottom of the pan. If water is not enough, add several tablespoons. Season with salt.