Ingredients:

1. kg of beef, diced into 4cm chunks

   800ml of coconut cream

   400ml of coconut milk

   1 tbsp of chicken powder

   1 tbsp of Sugar

   2 tsp of salt

   2 tbsp of coconut sugar

   6 tbsp of vegetable oil for stir fry

   Ingredients B blend:

   15 cloves of garlic

   3 medium onions or 250g, chopped

   30g of ginger,, cut into small pieces

   30g of turmeric, cut into small pieces

   6 candlenuts

   30g of galangal, cut into small pieces

   4 stalks lemongrass, chopped

   6 tbsp of vegetable oil, to blend

   Ingredients C:

   5 bay leaves

   8 kaffir lime leaves

   4 lemongrass, chopped

   8 cloves wholes

   3 cinnamon sticks

   4 cardamoms

   4 star anises

   Seasoning:

   2 tsp of cilantro ground

   2 tsp of turmeric ground

   2 tsp of white pepper

   2 tsp of cinnamon powder

   Steps:

2. Cut the beef into 4cm chunks and do not cut the beef into smaller pieces as they will break down during the cooking.

3. Add all of the Ingredients B in a blender or food processor. Then, blend it or give it a blitz until all the become a thick paste. Set aside

4. In the heavily-bottomed pan, heat the vegetable oil over medium-high heat.

5. Then, pour the paste (from Ingredients B) into the pan and cook the paste until fragrant for 2 minutes.

6. Add the “Ingredients C” to the pan and stir to mix.

7. Next, add the “Seasoning” and followed by chicken powder, sugar and salt to the pan. Cook the paste until fragrant ( the paste will change colour to red-brown-ish )

8. Add the beef to the pan and cook the beef until it is lightly browned.

9. Add coconut milk into the pan and stir to combine. Then, add coconut cream and bring it to simmer.

10. Cover and simmer in low heat for 1 hour until the beef is tender and the sauce thickens. (Stir it periodically to prevent the meat from burning)

11. Once the sauce has thickened and released reddish oil, add coconut sugar and give it a final mix.

12. Cover and simmer for another 30 minutes until it turns into dark brown. Enjoy!