Beef Serondeng (Beef With Fried Grated Coconut)

Part A
6 slices galangal
14 shallots
4 tablespoons coriander seeds
1 teaspoon cumin seeds
4 slices ginger
3 cloves garlic
2 slices turmeric


1 teaspoon pepper
565 g rump or Scotch steak, cut into pieces


Part B
6 tablespoons oil
1 tablespoon salt
5 tablespoons sugar
3 tablespoons grated palm sugar


55g tamarind in 8 tablespoons water, squeezed and strained
565g coconut, white, coarsely grated


Method:
1. Pound A to a paste.
2. Let beef pieces simmer in 115 ml water and one-third of paste till tender and almost dry.
3. Heat 4 tablespoons oil, stir-fry remaining paste till fragrant. Add B, stir-fry for minute and remove to a dish. Rub fried paste into the grated coconut.
4. Heat 2 tablespoons oil in a pan. Add the coconut mixture and the beef. Stir-fry over a low heat till moist and fragrant. Keep stirring constantly to prevent the coconut from burning.