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
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
3-4 Black nuts, blanch the flesh, soak until tender and drain
1 teaspoon Tamarind
- 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.