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Cut the beef into 4cm chunks and do not cut the beef into smaller pieces as they will break down during the cooking.
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
In the heavily-bottomed pan, heat the vegetable oil over medium-high heat.
Then, pour the paste (from Ingredients B into the pan and cook the paste until fragrant for 2 minutes.
Add the “Ingredients C” to the pan and stir to mix.
Next, add the “Seasoning” and followed by chicken powder, sugar and salt to the pan. Cook the paste until fragrant (the paste will change color to red-brown ish)
Add the beef to the pan and cook the beef until it is lightly browned.
Add coconut milk into the pan and stir to combine. Then, add coconut cream and bring it to simmer.
Cover and simmer in low heat for 4 hours until the beef is tender and the sauce thickens. (Stir it periodically to prevent the meat from burning)
Once the sauce has thickened and released reddish oil, add palm sugar, kerisik and give it a mix until the sauce is reduce and it turns into dark brown
Serve with hot steamed rice and enjoy!