INGREDIENTS

Part 1

• 3 kg Beef (Topside is good)
• 5 – 6 nos Dried chillies
• 2 – 3 stalks Lemon grass
• 1 tbsp Coriander seeds toasted and minced
• 1 tbsp Cumin seeds toasted and minced
• Water enough to cover beef

Part 2 – Spice Paste to blend together

• 100 g Coriander seeds toasted and minced
• 100 g Cumin seeds toasted and minced
• 250 – 300 g Jiggery
• 1 bowl Dried chilies paste (adjust to taste)
• 1 bulb Garlic cloves
• 1 thumb size Galangal
• 3 – 4 stalks Lemon grass minced the bottom white parts
• 1 bowl Shallots
• 1 tbsp Turmeric
• 2 – 3 cups Beef stock from Part 1
• 3 tins Coconut milk
• 5 – 6 pieces Tamarind pieces (asam keping)
• Salt & Pepper to taste

INSTRUCTIONS

Protein – Beef

Portioned the beef into chunks and put to boil with the seasoned water till beef are tender enough to shred. This depends on the size of your cuts. I cut mine slightly bigger chunks because I want the strands so it took me just under 4 hours for Beef Topside.

-TIP – Cut your beef following the grains so you have nice strand.

-When the beef are cooled enough and ready to be shredded do it while watching television. I hand shredded mine very patiently (some people said I am an impatient person! Ha! in your face)

-Store into containers ready for frying.

The Cooking (Next day)

-Peel all the ingredients and place all Spice Paste to blend with the beef stock NOT the coconut milk.

-Add in a  cup of your beef stock to help blend.

-Heat your wok and add in the spice paste with a little oil and fry till pecah minyak. (Till the oils separates) Don't forget to add your asam keping (tamarind pieces)

-Into the paste goes your coconut milk and then bring to boil before you taste and season with sugar (I used jiggery but you can use brown sugar or palm sugar) and salt. It is very important not to forget salt. It just brings out the taste.

-When ready to your taste, bring to simmering and now it is time to add in your shredded beef and just fry and fry and fry! Do not move away for the next (4 hours + for me) 😀

-Fry to as dry or as wet as you like.

-TIP – when you are happy, turn up the heat and drizzle some oil all-round the pan. Leave for a minute then turn heat off. This will give you some 'crispy' bit. Fry and then leave to cool before packing.

 Note: if you don't want spicy, you can remove the chilies.