Directions

To Prepare

1. Place coriander seeds, cumin seeds, white peppercorns and fennel seeds on a frying pan and toast until they release their fragrance. Set aside.
2. Lightly toast cinnamon stick, candlenuts, cloves and star anise for 2 mins. Set aside.
3. Place toasted coriander seeds, cumin seeds, white peppercorns, fennel seeds, cinnamon stick, candlenuts, turmeric, shallots, garlic and reconstituted dried chillies in food processor and blend until you get a thick paste.
4. In a mixing bowl, marinate beef cubes with blended ingredients for at least 1 hour or overnight.

To Make

1. Heat up a heavy bottom pot with ¼ cup of oil. Once oil start to smoke, sauté lemongrass, star anise, cloves, kaffir lime leaves and bay leaves for 2-3 mins.
2. Add in marinated beef cubes and cook until beef is 70% cooked.
3. Add 250ml water and let it come to a boil. Lower the heat, cover and simmer for 1 hour or until beef are soft but not disintegrating.
4. Remove beef cubes and all the other items from the pot leaving the gravy sauce. Season with salt.
5. Mix the remaining 250ml water to rice flour and add into the gravy sauce. Cook until it thickens.
6. Skewer the beef pieces and grill for 15 mins.
7. Place grilled beef skewers onto plate and spoon gravy sauce over. Serve with pressed rice and fish crackers.