RESIPI 7: Kerutup Daging

Kerutup Daging
(Terengganu Beef Curry)


Ingredients
125 ml / 4fl oz / ½ cup cooking oil
2 onions, peeled and sliced
3 pandan leaves, shredded and knotted
1 kilogram / 2 pounds, 3 ounces beef lean
topside, finely sliced
750 ml / 11/5 pints / 3 cups coconut milk,
extracted from 1 grated coconut and 750ml / 11/5 pints / 3 cups of water
2 pieces asam gelugur
salt
1 tablespoon sugar
55 grams / 2 ounces / ½ cup kerisik
(pounded roasted grated or desiccated
coconut)
1 turmeric leaf, finely sliced

Whole Spices
2 star anise
3 cardamoms
3 cloves
2 cm / 1 inch cinnamon stick

Finely Ground Paste
20-30 dried chillies, seeded, soaked in water
and drained
200 grams / 7 ounces onions, peeled
4 cloves garlic, peeled
2 cm /1 inch ginger, peeled
2 tablespoons powdered coriander
1 teaspoon powdered fennel
1 teaspoon powdered cumin
15-20 black peppercorns

Method:
1. Heat the oil and saute the onions, whole spices and pandan leaves until fragrant. Add the finely ground paste and fry until the oil separates.
2. Add the beef and fry until it shrinks. Add the coconut milk together with the asam gelugar. Simmer until the gravy thickens.
3. Stir in the salt, sugar, kerisik and most of the turmeric leaf. Discard the pandan leaves and asam gelugur.
Garnish with the remaining turmeric leaf and serve with ketupat or lemang.
Note: Traditional Kerutup Daging does not contain turmeric leaves, but they add flavour.