This is another signature dish from the state of Perak. It is known for its exclusivity simply because it takes a long time to stir the ingredients and to wait for it to become dry. Hence, you can only get this on special occasion like the Eid celebration or any wedding luncheon. This dish is best taken with lemang, ketupat, sticky rice, tomato rice or plain white rice.Ingredients
Blended Items
120g lemon grass
50g ginger
50g galangal
80g dried chilis
10g fennel
1 packet of curry powder
Other Ingredients
1kg beef, sliced into chunks
2 star anise
200g palm sugar, chopped
500g coconut milk
5 pieces of kaffir lime leaves
100g kerisik or fried grated coconut
salt to taste
Methods
1. Heat a non-stick pot and put in the blended ingredients. Stir on medium fire.
2. Add in the coconut milk, star anise and palm sugar. At this stage, add a large pinch of salt too. Stir well.
3. When the mix starts to simmer, add in the beef. Allow it to simmer.
4. Finally, add in the kerisik and the kaffir lime leaves. Simmer until dry.
serves 3-6 people
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