Step 1

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Step 2

Blend all the ingredients in (B), set the blend aside.

Step 3

Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.

Step 4

Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Step 5

Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.

Step 6

Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Step 7

Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.

Step 8

Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

Step 9

Served with rice or bread.