Nyonya beef lemak

INGREDIENTS

600 g beef shin, cut into large pieces about 6 cm long x 3 cm wide and 2 cm thick
750 ml(3 cups) thick coconut milk
1 tbsp vegetable oil
¾–1 tsp salt
3 tsp sugar
1 lemongrass stalk, bruised
3 kaffir lime leaves
1 turmeric leaf (see Note)
steamed rice, to serve

Spice paste

5 dried whole chillies, soaked in hot water for 30 minutes, or 1 tbsp dried chilli paste
5 candle nuts, lightly toasted
100 g fresh red chillies, stems discarded, coarsely chopped
1 tsp shrimp paste (belacan)
160 g red Asian shallots, peeled and sliced
1 tbsp ground coriander powder (optional

RECIPE PREPARATION

To make the spice paste, if using dried chillies, drain them from the hot water, then cut into small pieces. Place the candlenuts in a mortar and pestle and pound until semi-fine. Add the fresh chilli and pound until semi-fine, then add the dried chilli, pound for 3-4 minutes or until a paste forms. Add the shrimp paste and pound well, then add the shallot and coriander powder, if using, and pound until the mixture is very fine. Alternatively, you can grind the ingredients in a food processor until a smooth paste forms.

Place the spice paste in a heavy-based saucepan with the beef and all the remaining ingredients and 250 ml (1 cup) water. Bring to the boil over medium-high heat, then reduce the heat to as low as possible and simmer for 3-4 hours or until the beef is very tender and the sauce has reduced and thickened. During cooking, you may need to add a little extra water if the gravy gets too thick before the beef is tender. Remove the lemongrass, turmeric leaf and lime leaves, then serve with steamed rice. Garnish with lime leaves and chilli, if you like.

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