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Toast desiccated coconut in the oven at 160°C for 5-10 minutes until golden
Grind and pound the toasted coconut with water in a pestle and mortar until it becomes a smooth paste
Prepare the spice paste by toasting whole coriander and cumin seeds, then grinding them
Slice lemongrass on an angle and remove hard stems
Blend shallots, garlic, lemongrass, chilies, galangal, toasted coriander, and toasted cumin with oil into a smooth spice paste
Cut beef ox cheek into smaller equal pieces
Heat vegetable oil in a pan and brown the beef in batches until evenly colored
Cook the spice paste in the same pan for at least 5 minutes to remove rawness
Add the browned beef back to the pan and coat with the spice paste
Add the toasted coconut paste to the pan
Add kaffir lime leaves and reserved lemongrass stems
Season with salt and MSG
Pour in coconut milk to cover the meat
Add cinnamon bark and 4 tablespoons of dark soy sauce
Bring to a simmer, then cover tightly with a lid
Braise in the oven at 150°C for about 5 hours, stirring halfway through
Remove the lid for the last 30 minutes to 1 hour to achieve a drier consistency
Serve with rice, pickled vegetables and fruit, and sprinkled with peanuts