This spicy dish is native to Padang in West Sumatra where it is served very ,very hot.

Ingredients:

0.6 kg/ 1 kt
1
1
1 rounded tbsp
1 tsp
1 1/2 tsp

rempah (pound together):
4 slices
4 slices
4 cloves
15 - 20

add in :
1 tbsp
1/2 tsp
1

beef shin or rump, cut into cubes
coconut, grated, add in 570 ml / 20 oz water, squeeze for milk
onion, sliced
tamarind (assam), add 8 tbsp water, strain & use liquid only
sugar
salt

lengkuas
ginger
garlic
dried chilies or 2 tbsp pounded chili

coriander (ketumbar) powder
cumin (jintan puteh)
lemon grass (serai), bruised

Directions:

1. Combine all of the ingredients and place in a saucepan. Bring to boil and continue boiling until half of the liquid has evaporated. Cover and

2. Simmer until the meat is tender, about 30 minutes.