2 top parts of lemongrass that are cut into 3 cm - long pangkal serai
3 kaffir lime leaves, midrib
1 tbsp coriander seed, toasted
1 tsp cumin, toasted
1 tsp whitepeppercorn, toasted
4 small star anises
Preparation
Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.
Bring to a boil and stir once a while. When the star anises are soft, remove from the heat and drain REMPAH DAUN and star anises. Separate the 2 whole kaffir lime leaves.
Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.
Return the smooth spices and the 2 kaffir lime leaves to a pot and combine with warm coconut milk mixture. Boil them together for 15 minutes at a medium-high heat.
Add beef chunks, asam kandis and salt. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
Reduce to low heat and stir once a while. When the liquid absorbs, it's time to add the frequency of stirring, so the mixture is not going to be scorched.
Savory aroma starts to come out. Keep stirring until darken and dry.
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