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Ingredients
US|METRIC
4 SERVINGS
- 60 grams red chillies (large dried, seeded; soaked in warm water and roughly chopped)
- 1 medium red onion
- 1 1/2 heads garlic
- 1 galangal (large, knob)
- 3 stalks lemongrass (only the pale part)
- 5 coriander roots (with a bit of stalk)
- 60 grams roasted peanuts
- 1 1/2 Tbsp. coriander seeds
- 1/2 Tbsp. cumin seeds
- 1/2 Tbsp. cloves
- 1/2 nutmeg
- 3/4 Tbsp. mace (powder)
- 1 cinnamon bark (3. 1 large cassia/)
- 3 green cardamom
- 2 Tbsp. vegetable oil
- 1 knob galangal (; roughly chopped)
- 1 stalk lemongrass (pale part; roughly chopped)
- 2 red chillies (large, ; seeded and sliced)
- 1/2 red onion (; chopped)
- 300 mL coconut cream
- 2 cups water
- 1 cup homemade chicken stock
- 1/3 cup fish sauce
- 100 grams palm sugar
- 1 kg beef chuck steak (; cut into 5-6 large pieces)
- 1 cup kecap manis
- 6 Tbsp. vegetable oil
- 200 mL coconut cream
- 6 Tbsp. Massaman curry paste
- 2 shallots (; diced)
- 70 grams pineapple (; diced)
- 1 Tbsp. palm sugar
- 2 Tbsp. fish sauce
- 2 large potatoes (; boiled and cubed)
- 2 Tbsp. tamarind water
- 1/2 cup toasted peanuts (; crushed)
- shallots (Crispy, ; for garnish, optional)
- coriander leaves (; for garnish, optional)
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