INGREDIENTS:
- 1 inch cinnamon stick
- 2 star anise
- 5 cloves
- 1 stalk lemongrass , crushed slightly
- 1 stalk curry leaves
- water
- cooking oil
(MARINADE A):
- 6 cloves garlic
- 4 red onions, 3 for blending and 1 cut into wedges and kept for the final portion
- 1 inch old ginger
- 6 dried chillies, soaked in hot water
(MARINADE B):
- 500g beef cubes
- 150ml Salam Kicap Manis
- 5 tsp tamarind liquid, diluted with 5 tsp hot water
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp meat curry powder
(GARNISHING):
- mint leaves
INSTRUCTIONS:
- Blend all ingredients in Marinade A together.
- In a large bowl, mix all ingredients from Marinade A and Marinade B, cling wrap and leave overnight.
- Heat up some oil and add in cinnamon, star anise, cloves, lemongrass and curry leaves. Stir fry till the aroma is released.
- Pour in marinated ingredients, stir fry to incorporate together and add some water and Salam Kicap Manis to form a gravy. Cook for a few minutes.
- Turn off heat and transfer all ingredients into a rice cooker.
- Select ‘Cook’ mode on the rice cooker and leave it to stew for 1 – 2 hours.
- Add in remaining red onions that are cut in wedges. Turn to ‘Cook’ mode again for additional 5 minutes.
- Turn off rice cooker, plate and garnish. Serve immediately.
TIPS:
The rice cooker will stop cooking automatically when it detects that there are no more liquid to prevent the dish from scorching.