Traditionally, Rembau Beef Curry is not cooked with turmeric leaves but Chef Wan liked the flavor they added to the dish. He has used them in his version of the recipe.
Serves 4-6; Preparation Time: 30 mins; Cooking Time: 90 mins
- 125 ml cooking oil (vegetable or sunflower)
- 2 onions, peeled and sliced
- 3 screwpine (pandanus) leaves, shredded and knotted
- 1 kg beef, lean top-side, finely sliced
- 750 ml coconut milk
- 2 pcs dried sour fruit
- Salt, to taste
- 1 tbsp sugar
- 55 g kerisik*
- 1 turmeric leaf, finely sliced
- 2 star anise
- 3 pods green cardamom
- 3 cloves
- 2.5 cm cinnamon stick
Spice Paste: (blended till smooth)
- 20-30 dried chillies, deseeded, soaked in water for at least 30 mins till soft and drained
- 200 g onions, peeled and roughly chopped
- 4 cloves garlic, peeled
- 2.5 cm knob ginger, peeled and roughly chopped
- 2 tbsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground cumin
- 15-20 black peppercorns, ground
- Heat oil in a large pan (or pot).
- Sautee onions, whole spices and pandanus leaves for abt 10 mins, till fragrant.
- Add spice paste and fry for abt 10 mins, till oil separates.
- Add beef and stirfry for about 7 mins, till beef shrinks and is almost cooked.
- Add coconut milk and dried sour fruit and simmer for about 60 mins, till gravy thickens.
- Stir in sugar, salt, kerisik and most of the turmeric leaf.
- Discard pandanus leaves and dried sour fruit.
- Garnish with remaining turmeric leaf and serve immediately with rice or ketupat (compressed rice cakes) or lemang (glutinous rice), if available.
Kerisik is made by dry-frying grated coconut over low heat, abt 30-40 mins till dark brown and fragrant. It is then finely pounded (or blended).
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