coconut milk, water, tamarind water, palm sugar, and salt. Bring to a boil, then immediately reduce the heat to low. Let it simmer uncovered, stirring occasionally to prevent the bottom from burning.

5. Add the Kerisik

After about 2 hours (when the sauce has thickened and turned brown), stir in the Kerisik. This adds the signature nutty flavor and gritty texture.

6. The "Reduction" Phase

Continue cooking on very low heat. This is the most important part! As the liquid disappears, the oil will release from the coconut milk. You are now "frying" the beef in its own juices and spices. Keep stirring frequently until the beef is dark brown and the sauce has turned into a thick, dry paste.

52:T1d6e,{"type":"doc","content":[{"type":"faqItem","attrs":{"open":false,"question":"Ingredients Meat","questionHtml":"Ingredients Meat"},"content":[{"type":"bulletList","content":[{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"1 kg (2.2 lbs)","type":"text","marks":[{"type":"bold"}]},{"text":" Beef chuck or brisket (cut into 3-4 cm cubes)","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"600 ml","type":"text","marks":[{"type":"bold"}]},{"text":" Thick coconut milk","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"100 ml","type":"text","marks":[{"type":"bold"}]},{"text":" Water","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"2 tbsp","type":"text","marks":[{"type":"bold"}]},{"text":" Tamarind paste (mixed with a bit of water)","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"4 tbsp","type":"text","marks":[{"type":"bold"}]},{"text":" Kerisik (toasted coconut paste—","type":"text"},{"text":"essential for the texture","type":"text","marks":[{"type":"italic"}]},{"text":")","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"2 tsp","type":"text","marks":[{"type":"bold"}]},{"text":" Salt","type":"text"}]}]}]}]},{"type":"faqItem","attrs":{"open":false,"question":"Ingredients The Spice Paste (Bumbu)","questionHtml":"Ingredients The Spice Paste (Bumbu)"},"content":[{"type":"bulletList","content":[{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"10-12","type":"text","marks":[{"type":"bold"}]},{"text":" Shallots (or 2 medium red onions)","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"5 cloves","type":"text","marks":[{"type":"bold"}]},{"text":" Garlic","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"3 cm","type":"text","marks":[{"type":"bold"}]},{"text":" Fresh ginger","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"3 cm","type":"text","marks":[{"type":"bold"}]},{"text":" Galangal (Laos)","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"3 stalks","type":"text","marks":[{"type":"bold"}]},{"text":" Lemongrass (white parts only)","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"textAlign":"left"},"content":[{"text":"10-15","type":"text","marks":[{"type":"bold"}]},{"text":" Dried red chilies (soaked in hot water) or 4 tbsp chili paste","type":"text"}]}]},{"type":"listItem","content":[{"type":"paragraph","attrs":{"

CookBook

Fried Chicken

Banana cake

Beef Tapa

Aubergine Croquette

Roasted Bone Marrow

Cheese & Jalapeño Dynamite Loempia