300 g beef gravel
200 g potatoes, cut into 2 cm cubes
2 bay leaves
4 kaffir lime leaves
15 g galangal, smashed
20 g tamarind paste, dissolved in 30 ml of water
20 g brown sugar
500 ml cooking oil
Seasoning:
8 g salt
5 g sugar
8 g chicken stock powder
Ground spices :
30 g shallots
15 g garlic
100 g big red chili
20 g curly red chili
60 ml cooking oil
In a pressure cooker, cook the beef gravel for 20 minutes, then cut into 2 cm cubes and set aside.
Fry the potatoes until cooked or golden brown and set aside.
Puree the shallots, garlic, big red chili, and curly red chili till it forms a paste.
Add the cooking oil into a pan and set the heat to medium. Saute the paste and add bay leaves, kaffir lime leaves and galangal.
Add salt, sugar, chicken powder, tamarind juice, and brown sugar. Continue to stir until paste turns darker in color and the oil starts to separate.
Prepare a serving platter.
Dish up onto the platter.
Serve with steaming hot rice.