Terengganu Coconut Beef (Kerutup Daging Terengganu)

Ingredients

• 1kg gravy beef, cut into 1/2 inch bite size
• 2 brown onions, sliced
• 3 pandan leaves, washed and knotted
• 400ml coconut cream
• 200 ml water
• 2 tamarind slices
• 1/2 cup kerisik (roasted coconut – ground till fine)
• 1 tablespoon sugar
• 1 piece turmeric leaf, julienned
• 1/2 cup canola oil
• Salt

Spices to saute

• 2 star anise
• 3 cardamom
• 4 cloves
• 4 cm cinnamon quill

Spices to blend

• 20 dried chillies, (To dry your chilies: Split, remove their seeds, rinse, and soak them in water. Then strain the soaked chilies and discard water.
• 200g brown onions, coarsely chopped
• 4 cloves of garlic, chopped
• 2 cm ginger
• 2 tablespoon coriander seeds, pan roasted and ground
• 1 teaspoon fennel seeds, pan roasted and ground
• 1 teaspoon cumin, pan roasted and ground
• 20 black peppercorns, pan roasted and ground
• Blend all ingredients until smooth.

Instructions

1. Heat oil in wok.
2. Saute sliced onion, knotted pandan leaves and spices until fragrant.
3. Add blended chilies mixture.
4. Stir and cook until oil splits.
5. Add gravy beef, coconut cream, water and tamarind slices.
6. Cook on low fire for about 1 hour, stir occasionally until beef pieces are soft and tender.
7. Add sugar and kerisik.
8. Add salt to taste.
9. Serve with steamed rice.