500 g beef (tenderloin)
36 g curly red chilies
14 g red cayenne pepper
60 g shallots
40 g garlic
6 g candlenut
20 g ginger
25 g galangal
10 g turmeric
10 g kencur
2 lemongrass
3 g shrimp paste
2 lime leaves
10 g salt
8 g beef powder
10 g sugar
2 g pepper
2 g coriander powder
2 g cumin
2 g nutmeg powder
2 g cloves
30 g fried peanuts
15 g fried onions
1 L water
50 ml oil
Coarsely chop curly red chilies, red cayenne pepper, shallots, garlic, candlenut, ginger, galangal, turmeric, kencur, lemongrass and shrimp paste.
Over medium heat, heat up some oil and saute the spices, orange leaves, salt, sugar, beef powder, pepper, coriander powder, cumin, nutmeg powder and cloves. Stir and cook well.
Cut the beef tenderloin into 1 ½ cm thick and add it to the spices. Coat well.
Add water and reduce the fire to low heat. Simmer for 1 hour and set aside.
If the beef is still hard and the water has thickened, you can add water again and cook again until the beef is tender and the water thickens again.
Top with fried peanuts, fried onions and serve.