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2. In a wok or large pan add a little oil and start to fry the paste but only for a minute to evaporate some of the water then one by one starting with the beef and adding each one a minute later add the other sauce ingredients. Bring it all up to a simmer keeping an eye on it and stirring it from time to time.
3. In a separate small frying pan toast the desicated coconut until golden then add to the pestle and mortar and pound into a paste. You will be surprised how damp with oil it appears when this is done especially considering there was no oil when it was being toasted. Leave this to one side.
4. After about 30 minutes the sauce should be starting to reduce at this point add the Kerisik paste to the pot and stir to well combine.
5. Keep an eye on the pot constantly once the Kerisik is added it is at this point it is likely to catch if at all. Now depending on heat you are looking at between a total of 90 to 120 minutes from adding the coconut milk to all of the liquid having evaporated and you will see what started as a light golden milky color has changed to a dark thick curry with quite a bit of oil pooling around.
At this point it is done and can be either kept warm, eaten straight away with rice or even better cooled and put in the fridge to eat the following day :)
For those that like it a bit hotter more chilli can be added as per personal taste but give this ago first you can always add chilli at the table :)