1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt
1 stalk lemon grass
2 cm cinnamon
6 tomatoes diced
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil
Spices :
1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
4 tbsp sliced garlic
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder
Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.
Pound the roasted coconut until smooth an oily, set aside.
Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.
Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.
Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.
Transfer into a serving bowl and serve.
