Besengek Daging (Spicy Beef Stew with Coconut Milk)
750 gr beef stew
2 packs KARA santan cair Murni
350 ml water
1 stalk lemon grass Daun Sereh - 1 stalk
2 kafir lime leaves
1 tsp wet tamarind diluted with 1 tbsp of hot water, Tamarind Paste, 14 oz
3 red Anaheim chilies
4 garlic cloves
5 candle nuts, make it into a paste Naga Candle Nuts, Kemiri
2 tsp coriander powder Various Spices Rotary Brand, 2.6 oz
˝ tsp cumin Various Spices Rotary Brand, 2.6 oz
2 dried galangal Lengkuas, Wayang Dried Laos Root 4 oz
2 tsp turmeric powder Various Spices Rotary Brand, 2.6 oz
2 tsp salt
Chop together red chillies, shallots, and garlic.
Heat about 3 tbsp of cooking oil and sauté all the spices, lemon grass, dried gallangal, kafir lime leaves in a medium pot until fragrant.
Add the beef stew and cook until brown.
Add water and tamarind juice, cover and simmer for 1 hour.
Uncover the pot, add coconut cream and stir slowly.
Cook for another 10 minutes and continue to stir.
Serve hot with steam rice.
Besengek Daging (spicy beef stew with coconut milk)