Kerutup Daging Terengganu

Ingredients:

125 ml / 4 fl oz / ½ Cup of Vegetable Oil
2 Onions, peeled and sliced
3 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 kg / 2 pounds 3 ounces of lean Beef (Topside finely sliced)
750 ml / 1 1/5 pints / 3 cups Coconut Cream (Santan Pekat)
750 ml 1/ 1/5 pints / 3 cups water
2 Tbsp Tamarind Pulp(Indian Dates or Assam Fruit)
55 g / 2 oz / ½ cup roasted, pounded desiccated Coconut (Kerisik)
1 Tbsp / ½ fl oz sugar
Salt to taste

Whole Spices Ingredients:

2 Star Anise
3 Cardamom pods
3 Cloves
1 Cinnamon Stick

Paste Ingredients (to be Finely Grounded):

20-30 dried Chilies, seeded, soaked in water, and drained
200 g / 7 oz of Onions, peeled
4 Garlic cloves, peeled
2 cm / 1 inch fresh Ginger, peeled
2 Tbsp / 1 oz
Coriander Powder (Serbuk Ketumbar)
1 tsp Fennel Powder
1 tsp Cumin Powder
15-20 pieces Black Peppercorns
2 cm / 1 inch fresh Ginger, sliced
A pinch Nutmeg
1 cup water

Heat the oil and sauté the Onions and the whole Spices till fragrant and golden. Add the Paste and fry till the oil begins to rise to the surface.

Add in the Beef, Screw Pine Leaves (Daun Pandan), Coconut Cream, Tamarind Pulp, water, salt and sugar. Simmer ingredients till Beef cooks through and the gravy thickens.

Add on roasted, pounded desiccated Coconut (Kerisik), turn off the fire, stir well and serve.