Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.
1 kg beef (without fat), cut into 12-15 pieces
2 liters coconut milk from 2 coconut fruit
3 turmeric leaves,knotted
5 kaffir lime leaves
5 cm ginger, grated
10 cm galangal, grated
2 lemongrass, crushed and knotted
INGREDIENTS TO GRIND:
12 shallots, peeled
5 cloves garlic, peeled and crushed
10 red hot chilies, sliced
5 candlenuts, roasted
3 tbsp coriander, roasted
1 tsp cumin, roasted
Salt to taste
HOW TO MAKE:
1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.
2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.
Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender
3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.