Terengganu Beef
Terengganu Beef
Try this quick and easy Malaysian-inspired beef curry recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on Best Wan!
Ingredients
  • 125 millilitres / 4 fl oz / ½ cup Vegetable oil
  • 2 Onions, peeled and sliced
  • 3 Screw pine leaves (daun pandan), shredded and knotted
  • 1 kilogram / 2 pounds of Lean Beef (topside finely sliced)
  • 750 millilitres / 3 cups Coconut cream (santan pekat)
  • 750 millilitres / 3 cups Water
  • 2 tablespoons Tamarind pulp (Indian Dates or Assam Fruit)
  • 55 grams / ½ cup roasted, pounded desiccated Coconut (kerisik)
  • 1 tablespoon / ½ fl oz Sugar
  • Salt to taste
  • Whole Spices:
  • 2 Star anise
  • 3 Cardamom pods
  • 3 Garlic cloves
  • 1 Cinnamon Stick
  • Paste (to be finely grounded)
  • 20-30 Dried Chillies, seeded, soaked in water, and drained
  • 200 grams / 7 oz of Onions, peeled
  • 4 Garlic cloves, peeled
  • 2 cm / 1 inch fresh Ginger, peeled
  • 2 tablespoons / 1 oz Coriander powder (serbuk ketumbar)
  • 1 teaspoon Fennel powder
  • 1 teaspoon Cumin powder
  • 20 pieces Black peppercorns
  • 2 cm / 1 inch fresh Ginger, sliced
  • A pinch Nutmeg
  • 1 cup Water
Method
  1. Heat the oil and sauté the onions and the whole spices till fragrant and golden
  2. Add the paste and fry till the oil begins to rise to the surface
  3. Add in the beef, screw pine leaves (daun pandan), coconut cream, tamarind pulp, water, salt and sugar
  4. Simmer ingredients till beef cooks through and the gravy thickens
  5. Add on roasted, pounded desiccated coconut (kerisik), turn off the fire, stir well and serve

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