Photography recipe
Fotografía Chef Signature Chef

Directions
Heat up the cooking oil in a saucepan Add the blended ingredients cook for 5 minutes until it turns brown. Add the blended chili paste, tamarind juice and dark coconut sugar. Cook until the oil separates. Next add the fresh beef water and simmer on a low heat until dry. Once dried, add the coconut milk and  water and simmer again on a low heat...

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Directions
Heat up the cooking oil in a saucepan Add the blended ingredients cook for 5 minutes until it turns brown. Add the blended chili paste, tamarind juice and dark coconut sugar. Cook until the oil separates. Next add the fresh beef water and simmer on a low heat until dry. Once dried, add the coconut milk and  water and simmer again on a low heat until dry and the oil separates. 

Finally add the turmeric leaves and kerisik (roasted coconut) and cook for a further 5 minutes until the kerisik has blended in well. Ready to serve with rice or cous cous. 

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Ingredients 4 persons
  • Top side cut into thinly slice or cubes 1 kg
  • Dry chili paste 6 tbsp
  • Roasted Coconut or kerisik 4 tbsp
  • Turmeric leaf 3 to 4 pcs
  • Tamarind jus 1 cup
  • Onions blended 500 gram
  • Garlic blended 20 gram
  • Ginger skinned blended 10 gram
  • Lemongrass blended 30 gram
  • Coriander seed toasted 2 tbsp
  • Aniseed toasted 1 tbsp
  • Cumin seed toasted 1 tbsp
  • Water 200 ml
  • Vegetable oil 100 ml
  • Dark coconut sugar block 1tbsp.
Recipes. The Cook & Chef Institute