Instruction

• Chop the spice paste ingredients and then blend it in a food processor until fine
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic
• Add the beef and the pounded lemongrass and stir for 1 minute
• Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked
• Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up
• Add more salt and sugar to taste
• Serve immediately with steamed rice and save some for overnight