Quantity for 8 servings
0.5 kg Beef brisket
700 ml Coconut milk
3 whole Bay leave
1 tsp Tamarind pulp, dilluted with 3 tbsp hot water
4 clove Garlic
2 tsp Coriander seed
2 tbsp Galangal
5 tsp Palm sugar
1 stalk Lemongrass


1Grind shallot, garlic, coriander, galangal, palm sugar, lemongrass and salt. Take 2 tsp of it and mix it with a little water.
2Cut the beef with the width of 1 cm, hit it with meat hammer until it looks wider than the original size.
3Dip the meat inside the grinded spices that have been dilluted with water.
4Prepare a pan and stir-fry the remaining grinded spices then add coconut milk, stir slowly to prevent the coconut milk from boiling.
5Add the beef, bay leaves and tamarind. Stir slowly until the coconut milk is reduced.