Ingredients :
3 tablespoons Oil
1 stalk Lemon grass, bruised
3 Kaffir lime leaves
500 g Brisket, cut into 2 cm cubes
1 1/2 liters Water
Spice (ground)
2 Red chilies
3 Candlenuts, roasted or fried
1 teaspoon Coriander, roasted
1 teaspoon Chopped turmeric
1 tablespoon Chopped galangal
1/2 teaspoon Dried shrimp paste
4 cloves Garlic
8 Shallots
3-4 Black nuts, blanch the flesh, soak until tender and drain
1 teaspoon Tamarind
Directions :
Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
Sauté until the color changes, then add water.
Simmer over low heat until the brisket is tender and ground spices are absorbed.
Serve immediately.
