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Ingredients: 1 ½ litres ( 6 cups) thick coconut milk 1 turmeric leaf 5 kaffir lime leaves 2 stems lemongrass bottom 14 cm (5 ½ in) only bruised 2 slices asam gelugor ( dried garcinia fruit) ¾ -1 kg ( 1 ½ -2 lb) lean topside beef cut in 3 cm ( 1 ¼ in) cubes Spice paste 15-20 fresh red chillies sliced 5-6 shallots chopped 1 teaspoon finely chopped fresh ginger ½ tablespoon finely chopped fresh ginger ½ tablespoon finely chopped fresh turmeric 1 teaspoon salt. Preparations: 1. Prepare the spice paste by processing the chillies shallots galangal ginger turmeric and salt to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning. 2. Transfer spice paste to a wok and gradually stir in the coconut milk add the turmeric and lime leaves lemongrass and asam slices bring to the boil stirring then lower heat and simmer uncovered for 2 minutes. 3. Add the beef and simmer uncovered stirring frequently until the beef is tender and the coconut milk has dried up adding a little water if it dries up before the beef is cooked reduce heat to very low and cook the beef stirring frequently until it browns in the oil which has come out from the coconut milk. If preferred replace the fresh chillies with dried red chillies cut in 2 cm ( ¾ in) lengths and soaked in warm water until soft. Serves 4-6 Preparation time : 20 mins Cooking time : 1 ½ hours
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