Grilled Teriyaki Chicken

Ingredients:

500g boneless skinless chicken

1 homemade teriyaki sauce

1 green onion ~ chopped

Sesame seed for garnish

Directions/Instructions:

1. In a bowl add the chicken and prepared homemade teriyaki sauce.  Reserve 1/4 cup aside
2. Preheat the grill to high heat.  Add the chicken pieces to the grill and cook on each side for 3-4 mins or until cooked through and no longer pink.
3. Baste the chicken with reserved glaze and put it on a plate.  Garnish with chopped green onion and sesame seed.  Serve with steamed white rice.  Enjoy!

McSpicy Chicken Burger

Ingredients:

300g boneless chicken ~ pounded even thickness

Burger bun ~ Recipe here

Mac Sauce ~ Recipe here

Iceberg lettuce

tomato ~ sliced

Sliced cheese

Marinade

1 cup buttermilk (Alt 1 cup milk + 1 tbsp lemon/vinegar)

1 tbsp chili powder

2 tsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder (or more for spiciness)

Flour Mixture

1/2 cup AP flour

1/4 rice flour

1/4 cornflour

1 tbsp chili powder

2 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder

Directions/Instructions:

1. Remove the chicken skin, pounded the meat to even thickness, and cut a little bigger size than the burger.
2. In a medium bowl, combine all the marinade ingredients.  Add the pounded chicken thighs and marinate in the fridge for at least 4 hours or overnight
3. In another large bowl, whisk all the flour mixture ingredients together and set aside.  
4. Add 2-3 tbsp of the marinade to the flour mixture and mix with a fork.  Dredge the chicken with the flour mixture, and make sure each piece is evenly coated.
5. Heat oil in a deep skillet until it reaches 180 deg C (350 deg F).  Fry the chicken for about 3-4 mins on each side, or until golden brown.
6. To assemble the chicken burger, cut the burger bun in halves and generously spread the mac sauce on both sides of the buns.  Add the cut iceberg lettuce, couple of sliced tomatoes, fried spicy chicken, and top with sliced cheese.  Serve immediately and enjoy!

Big Mac Sauce (Copycat)

Ingredients:

1/2 cup mayonnaise (Low fat)

2 tbsp relish

1-1/2 tbsp mustard

1/2 tbsp BBQ sauce (Alt 1/4 A1 sauce + 1/4 Ketchup)

1-1/2 tbsp apple cider vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 salt

Directions/Instructions:

1. In a bowl, add all the above ingredients.  Whisk to combine well.
2. Place covered in the fridge for at least an hour to let the flavors blend.
3. Serve as desired, shaking/stirring before using.

McDonald's Burger Bun (Copycat)

Sponge Dough

154g bread flour

4.4g sugar

2.6g dry yeast

88ml water (lukewarm)

Final Dough

66g bread flour

17.6g sugar

4g salt

6.6g milk powder

44ml water (lukewarm)

6.6g beaten egg

4g corn syrup

20g butter

Directions/Instructions:

1. In a bowl of a Kitchen aid, add all the sponge dough ingredients, and mix on low speed for about 6 mins.  After the dough comes together, cover with a wet kitchen towel and ferment the dough for 2hr 30 minutes.
2. Next step, add all the final dough except the butter and mix for 7 minutes.  Then put in the butter and mix for 12 minutes on medium speed. Thereafter ferment the dough again for another 30 minutes.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 8 equal pieces, weighing about 50g per bun.
4. Shape the dough into a ball.  Flour the dough lightly, and roll out to form a  flatter disc.  Place the buns' ring mold (3.5"x 2") on a light greased baking tray and put the disc dough in the mold.  Proof the bun for 50 minutes at 40 deg C (using the function of the microwave oven).
5. After proofing, remove from the oven, preheat the oven to 200 deg C, and bake for 10-12 minutes.
6. Remove from the oven and let the buns cool down.  After cooling down completely, remove the bun from the ring mold.  Enjoy!

Mughlai Chicken Curry

Ingredients:

500g Boneless Chicken thigh ~ cut bite size

1 medium onion ~ grated

2 tsp ginger garlic paste

4 tbsp tomato puree/paste

3 tbsp Yogurt/curd ~ whisked

12 cashews ~ grind to paste

3 green chilies ~ sliced halves

Coriander leaves ~ chopped

3 tbsp cooking oil

Marinade

1 tsp salt

3/4 tsp crushed black pepper

Spice Powders

1/2 tsp turmeric powder

1-1/2 tsp red chili powder

2 tsp coriander powder

1/2 tsp cumin powder

3/4 tsp garam masala powder

2 tsp Kasuri methi (Dried fenugreek leaves ~ roasted & ground)

Directions/Instructions:

1. Cut the boneless chicken thighs into 1" pieces.  Marinate with salt and crushed pepper.  Mix and set aside for 30 mins.
2. To make cashew paste, add the whole cashews into a grinder and coarse grind into a fine powder; then add 3 tbsp water and blend into a smooth paste.  Set aside for use later.
3. Heat oil in a wok; add the grated onion.  Saute on medium heat for 4-5 mins till the color change.  Then add the garlic ginger paste, mix, and saute on low-medium heat for 2-3 minutes.
4. Add the marinated chicken, mix, and fry on high heat for 1-2 mins or change slightly browned.
5. Add all the spice powders except Garam masala powder and fenugreek leaves.  Mix and continue to stir on medium heat for 3-4 mins.
6. Next, add the tomato puree and stir on medium-low heat for 3-4 mins till cooked and the oil separates.
7. At this stage, add the garam masala powder and crushed fenugreek leaves.  Stir to mix and simmer on low heat for 2-3 mins.
8. Garnish with chopped coriander leaves and chilies.  Serve hot with steamed white rice or flatbread/pita bread.

Pita Bread

Ingredients:

500g Bread flour/AP flour

160ml warm water

160ml warm milk

10g yeast

1 tbsp sugar

1 tsp salt

3 tbsp olive oil

Other

Coriander leaves ~ chopped

Olive oil

Directions/Instructions:

1. In a bowl of a Kitchen aid, add warm water, milk, sugar, and yeast.  Stir to mix together.
2. Next step, add the flour, and salt mix for 5 minutes on low speed until the dough combine.  Then add in the olive oil mix for 12 minutes on medium speed. Thereafter ferment the dough again for 60 minutes until doubles in size.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 12-15 equal pieces, weight about 60g per bun.
4. Using a floured rolling pin, roll one of the pieces into a circle about 8-9 inches wide and 1/4 inch thick.  Lift and turn the dough frequently so that the dough does not stick too much.  Repeat the other pieces of dough.
5. Heat a cast-iron skillet over medium-high heat.  Drizzle a tiny bit of extra virgin olive oil and wipe off any excess.  Work on one pita at a time, lay a rolled-out pita on the skillet, and cook for 30 seconds, until bubbles start to form.  Use a spatula to flip the pita over and cook for another 1-2 mins on the other side until large toasted spots appear on the underside.
6. Remove from the skillet and brush some olive oil over the cooked pita.  Keep baked pita covered with a clean towel while working on the rest.  Repeat the same process till the end.

Roti John

Ingredients:

6 hotdog buns

6 eggs

Spring onion ~ chopped

shallot ~ chopped

Black pepper to taste

Beef

300g minced beef

1/2 yellow onion ~ chopped

2 cloves garlic ~ chopped

1 tsp meat curry powder

1 tsp sugar

1 tsp salt

Other

Chili sauce

Mayo

Cabbage

Tomato

Cucumber

Directions/Instructions:

1. Heat cooking oil in a pan on medium-high heat; saute garlic and onion until softened.  Add the minced beef and continue to saute until lightly browned.
2. Mix water and curry powder together then add to the mince mixture; stir vigorously to combine well.  Allow simmering for about 2-3 mins until the mixture becomes thick but not too dry.  Season with salt and sugar, remove from the heat, and allow to cool completely.
3. In a small bowl, combine 1 tbsp meat mixture with 1 egg, some chopped spring onion, chopped shallot, and black pepper to taste.  Whisk vigorously with a fork until eggs are homogeneous and egg whites are no longer visible.
4. Spread butter on the cut side of the hotdog bun and toast in a pan on medium-low heat.  Once browned for about 2-3 mins, remove the bun and set aside.
5. Pour egg mixture into pan in a rectangular shape pan that can fit the hotdog bun.  Put the toasted side of the hotdog bun on top of the egg and press down lightly for 2-3 mins until the egg is cooked and has adhered to the bun.
6. Flip the bun up to the prep area and top the eggs with chili sauce, mayo, sliced cabbage tomato, and cucumber to your own preference.  Enjoy!

Instant Dosa (Quick & Easy)

Ingredients:

1 cup Rava/Semolina flour

1/4 cup wheat/AP flour

1 cup plain yogurt

2 tbsp ghee

1-1/4 cup of water

1/4 tsp baking soda

Salt to taste

Directions/Instructions:

1. 1st grind the semolina in a coffee grinder to powder form.
2. In a large bowl, add all the semolina flour, and wheat flour.  Whisk the mixture together.  Then add the plain yogurt except for baking soda and salt; mix well together (Note: water may vary for all depending on the curd's thickness, so add water in intervals while mixing/blending the mixture).  The consistency is the same as of regular dosa batter.
3. Let the dosa batter rest for 30 mins, then add baking soda and salt.  Mix well together.  If the batter is still thick, add more water to it for the consistency of regular dosa batter.
4. Heat the flat pan, pour a little oil, and wipe with kitchen paper oil evenly on the flat pan.  With a ladle pour a scoop of prepared dosa batter and spread it thinly on medium-low heat.
5. Once the bottom dosa turns golden brown, add ghee around the dosa and cook for a min.  The instant dosa is ready to be served with coconut chutney

Coriander Coconut Chutney

Ingredients:

1 cup fresh coconut

2 stalk coriander leaves

1 tbsp roasted Chanal/Udah dal

1 large garlic

1 medium green chili

1 tbsp tamarind pulp

1/4 tsp sugar

Salt to taste

Tampering

1 tbsp oil

1/2 tsp mustard seed

5-8 curry leaves

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed. (I used 1/2 cup of water)
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients. Soon the leaves turn crisp, turn off the heat.
4. Pour this hot tempering over the coriander coconut chutney.  Mix it well together.

Nasi Mandi Ayam aka Chicken Rice Mandi (Arab)

Mandy Spices

2 tbsp coriander seeds

1 tbsp cumin

1 tbsp black peppercorn

1 tsp cloves

8 cardamon pods

1 cinnamon stick

3 dried bay leaves

Stock/Broth

1 whole chicken ~ clean and halves

2-3 tbsp cooking oil

1/2 yellow onion ~ sliced

2 tsp black peppercorn

2 bay leaves

1 cinnamon stick

10 cup water

1 cube chicken knorr

1 tbsp mandy spices

Mandy Rice

3 cups basmati rice ~ clean, 30 soaks & drained

1 stalk cilantro

3-4 tbsp ghee

1/2 yellow onion ~ chopped

5-6 cloves garlic ~ sliced

3 green chili ~ halves

1-1/2 tbsp mandi powder

4 cups chicken stock/broth

1 small bowl of black raisin (Optional)

1 tbsp salt to taste

Salad

1 cucumber ~ chop

1 tomato ~ chop

1/2 yellow onion ~ chop

1/2 tbsp sugar

1/2 tsp salt

1-2 tbsp lemon juice

1 stalk cilantro ~ finely chop

Harrah Sauce

4 cloves garlic

1 tomato

4-5 stalks of green chili

1 red chili

2 stalk coriander leaves and stems

1-1/2 tbsp lemon juice

Sugar & salt to taste

Chicken rub

2 tbsp olive oil

1 tsp smoked paprika/chili powder

few drops of yellow food coloring

1 tbsp lemon juice

1/2 tbsp mandi spices

Directions/Instructions:

1. In a pan, add all the mandy spices and toast over medium-low heat until aromatic smell.  Remove from heat and let it cool completely.  Transfer toasted spices to the coffee grinder and grinder into a fine grind.  Transfer to an air-tight container for later use.
2. In a large pot, add 2 tbsp cooking oil over medium heat.  Saute bay leaves, cinnamon sticks, and black peppercorn for 1-2 mins.
3. Add the sliced onion and saute till the onion turn soft.  Then add water, chicken knorr, chicken meat, and 1 tbsp mandi powder.  Cover and let it boil for 20-30 mins over medium heat.
4. Remove the cooked chicken and let it drain/cool on the rack.  Place the cooked chicken onto a baking tray lined with aluminum foil.  Apply the chicken rub and set aside.
5. In a rice cooker, heat ghee add chopped onion, and saute for 2-3 mins.  Then add the sliced garlic and cut chilies.  Keep stirring for 3 mins or until aroma arises.  Add mandi powder and continue to stir the mixture.
6. Then add 4 cups of chicken stock/broth, black raisin, basmati rice, and salt to taste.  Let the rice cooker do the magic.
7. While the rice is still cooking, let's prepare the salad.  In a bowl, add all the salad ingredients and mix well.  Set aside in the fridge for later use.
8. Add all the Harrah sauce and blend to smooth paste in a food processor.  Set aside for later use.
9. Use the balance chicken stock/broth for the soup, add 1/2 tsp turmeric powder, 1/2 tbsp black coarse pepper, 1 tsp white pepper powder, and chopped coriander leaves.  Stir and let it boil for a couple of mins, off the heat.
10. Preheat the oven to 160 deg C and roast (upper heat) the chicken for 15-20 mins.

Tofu Pudding aka Douhua

Ingredients:

4 cup unsweetened soy milk

3 tbsp sugar

1 tbsp gelatin

Syrup

2 cup water

1 cup white sugar

2 tbsp brown sugar

1 screwpine leave

3 sliced ginger (Optional)

Directions/Instructions:

1. Pour a cup of unsweetened soy milk into a saucepan, add sugar and gelatin, mix it immediately, and combine well.
2. Turn the heat on medium-low and keep stirring until it bubble. (Note: Do not add gelatin when soy milk is hot or warm because it comes very fast and will form lumps)
3. Remove from heat, and pour the mixture from the saucepan into the 3 cups of soy milk in the big bow.  Mix them well.
4. Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap.  Refrigerate for 6-8 hours or overnight.
5. In the meanwhile, prepare the syrup in a saucepan and mix well heat over medium-low until it's boiling.  Set it aside and let it cool down.
6. When the tofu pudding is ready, use a spoon to scoop them into a bowl, and pour some syrup on the tofu pudding.  Ready to serve!

Hamburger Patty

Ingredients:

2-pound/1kg ground beef

1/2 cup panko crumbs

1 large egg

2 tbsp Worcestershire sauce

2 tbsp milk

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

Others

Burger bun ~ recipe here

Lettuce

Sliced cheese

Ketchup sauce

Directions/Instructions:

1. Set out a large mixing bowl, and add in the ground beef and all the ingredients.  Mix until the meat mixture is smooth.  (Do not over mix)
2. Press the meat down in the bowl, into an even disk.  Use a knife to cut and divide the hamburger patty mixture into 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties.  Shap them just slightly larger than the buns.  Set the patties on the baking sheet.  Use a spoon to press a dent in the center of each patty so they don't puff up as they cook.  If stack the patties, separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat (Approx 350-400 deg F).  For thick patties - Grill or fry the patties for 3-4 mins per side.  For thin patties - Cook on the griddle for 2 mins per side.
5. Stack the hot patties on a hamburger bun, and top with any favorite toppings.  Serve.

Chicken Rendang

Ingredients:

1kg chicken mix

500ml coconut milk

4 tbsp chili paste

2 pcs garcinias (Assam gelugor)

4 kaffir leaves

4 tbsp kerisik (grated/toasted coconut then ground to a paste)

2 turmeric leaves ~ sliced thinly

Sugar/Salt ~ to taste

1 cup cooking oil

Paste

8 shallots

1 large onion

6 garlic

3 lemongrass

3" ginger

3" galangal

3 pcs turmeric

4 red chili

2 red bird eyes chili

4 candlenuts

1 large onion

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the paste.  Saute the paste until the mixture turns a dark texture.
2. Add chili paste and tear the kaffir leaves so that the scent is easily absorbed into the sauce.  Continue to stir the mixture until the oil is separated.
3. Next, add the chicken and keep on cooking.  Stir until the chicken shrink and the juice come out from the chicken.  The juice from the chicken will enhance the taste of the gravy.
4. Then add the coconut milk, a couple of garcinias (Assam gelugor), and Kerisik (grated toasted coconut).
5. Continue to cook until the gravy is thickened, and the chicken is adequately cooked.  Add sugar and salt to taste.  Thereafter sprinkle chopped turmeric leaves and let it cook for another 5 mins.
6. Remove from heat and serve immediately with steamed rice or lemang.

Cumin Rice aka Jeera Rice

Ingredients:

3 cup Basmati rice

4 cup water

3 tbsp ghee/Olive oil

2 tbsp cumin seeds

1 bay leaf

1 cinnamon stick

1 cube knorr (fish/chicken/lamb)

1 tbsp cumin powder

1 tsp salt

2-3 green chili ~ whole

Directions/Instructions:

1. Rinse the basmati rice and soak for 30 mins, then drain and set aside for later use.
2. On the electric rice cooker, add the ghee/olive oil.  Then saute the bay leaf and cinnamon stick for a min and add the cumin seeds.  Stir to fry till fragrance for about a min or 2.
3. Add the rice, sprinkler the cumin powder, and mix the mixture together.  Then add the water and knorr, keep continue to stir the mixture together.
4. Add the salt and green chili, cover the lid and press the button to cook as normal.
5. Once the rice is cooked, let it sit for 10mins before stirring the rice.  Enjoy!

Sweet and Sour Fish

Ingredients:

3 codfish fillet ~ cut cube/bite size

1 green bell pepper ~ cut diagonal

1 red bell pepper ~ cut diagonal

1 yellow onion ~ cut diagonal

1/2 cup cut pineapple

Batter

5 tbsp AP flour

3 tbsp corn starch/tapioca starch/potato starch

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp chicken powder

2 eggs

3-5 tbsp water

Sweet and sour recipe

Directions/Instructions:

1. Prepare all the vegetables and set them aside.
2. In another bowl whisk all the batter ingredients together.  Add the bite-size fish and marinate for 30 mins.
3. In a deep frying fry fish pieces in batches for 4 mins or until golden brown.  Drain on paper towels and keep warm in the oven.
4. In a wok heat 2 tbsp of oil.  Stir fry onion, green pepper, red pepper, and pineapple for 3 mins.
5. Then add the prepared sweet and sour sauce with 1/2 cup pineapple juice.  Bring to a boiling point and add in the fried fish.  Stir to coat well.
6. Serve with steamed white rice and enjoy!

Crispy Salted Egg Lekor Chips

Ingredients:

Lekor (Recipe here)

75g salted butter

60g salted egg powder

2 red bird's eye chili ~ sliced

Handful Curry leaves

3 tbsp sugar

Directions/Instructions:

1. Once the lekor is cooked, let it cool completely and slice the lekor thinly, or put it in the freezer for 30min or more till it is hardened.  Then use a meat slicer (I used #1.5) and slice thinly
2. Laid them on the prepared liner tray and let them dry overnight under the fan or sunlight.
3. Once the lekor chips dried, fry them like frying the crackers.
4. Pre-heat the oven between 150-160 deg C.
5. In a wok, heat butter on medium-low till butter is melted
6. Then add the sliced red chili and stir for about 1 min and add the curry leaves.  Continue to saute them for another 2 mins.
7. Then add the salted egg powder and stir to mix.  Continue to stir till the mixture bubble up. (Note: Do not burn the mixture, reduce the heat to low)
8. Then immediately add the fried Lekor chips and mix well.  
9. Transfer onto a baking tray and spread it evenly; bake them for 10-15mins or till golden crisp.
10. Remove and let it cool completely before transferring it to an air-tight container.  Enjoy!

Shoyu Ramen (Quick & Easy)

(For 1 Serving)

Ingredients:

Ramen noodles

Japanese Pink Fish Cake

Roasted Chicken

Egg

Base sauce

2 tbsp light soy sauce or Shoyu

1 tsp dashi powder

1 tsp chicken powder

1-1/2 tbsp flavor oil (see below)

Spring onion ~ chopped

Flavor Oil

2 stalk spring onion ~ chopped

2" ginger ~ chopped

1/4 cup vegetable oil

Broth

500ml water

3" ginger ~ sliced

8 head green onion

Ajitama Tare

1 tbsp shoyu

1 tbsp sake/mirin

1 tsp sugar

Directions/Instructions:

1. In a small saucepan heat oil over medium-high; fry the chopped spring onion and ginger till fragrance for about 5 mins.  Remove from heat and set aside for later use.
2. Fill the water in a small pot and bring to boil.  Once boil, add egg and boil for 6 mins.  Remove and transfer to ice-cold water and let it cool before peeling off the shell.
3. In another small pot, add the Ajitama ingredients over medium-low heat.  Once a tiny bubble appears on the bottom, add the boiled egg and stir to coat with the soy till the color turns light/dark brown.  Set aside.
4. In another pot, boil water together with sliced ginger and a head of green onion.  Bring it to boil.  Once the water boil, simmer for another 10 mins.  So the ginger and onion diffuse.
5. To assemble, add all the base sauce ingredients to a bowl and mix them together.  Pour the broth over the sauce.  Then add the cook ramen noodle, sliced pink fish cake, roasted chicken, and egg.  Enjoy!

Lemang aka Glutinous Rice

Ingredients:

500g Glutinous rice

1-litre Coconut milk

500ml water

2 tsp salt

Banana leaves

Directions/Instructions:

1. Wash the glutinous rice and soak for about 30 mins.  Drain and set aside.
2. Clean the banana leaves and cut them to the shape of the mold, overlapping about 1" more.
3. Before inserting the banana leaves into the mold, brush a little oil in the inner of the mold.  To prevent the banana leaves stick to the mold and easy to release too.
4. Fill the mold with glutinous rice, leaving about a few gaps on the top.  Do not overfill and do not tap the filling.  Continue to fill the mold with glutinous rice till finished.
5. In a pot, fill the coconut milk and add salt.  Stir till the salt is dissolved.
6. Then place the glutinous rice mold, and submerge in the coconut milk over medium-low heat for about 20-30 mins.
7. Dish out the cook glutinous rice and let it set to cool completely.  Then remove the mold.
8. Bake the cooked glutinous rice at 180 deg for about 15-20 mins.

Beef Rendang aka Rendang Daging Hari Raya

Ingredients:

1kg beef (lembu) ~ cut cube, 

1 cup cooking oil

2 cups thin coconut milk

1 bowl of thick coconut milk

1 tamarind slice

2-3 tbsp toasted coconut paste aka terisik

1-2 sheets turmeric leaf ~ sliced thinly

2-3 pcs kaffir lime leaf ~ tear

3 small palm sugar

Salt to taste

Blend: 7-8 shallots 5 cloves garlic 3 inches ginger 2 inches of fresh turmeric 2 inches galangal 3 lemongrass 15-20 dried red chili some water Toasted: 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weight.

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the blended ingredients. Saute the mixture until the mixture turns dark red in texture. (Depend on the number of the chili)
2. Next, add the beef and toasted spices. Stir to mix the mixture and then add the thin coconut milk and continue to stir. Cover and let the beef cook over medium-low until the gravy thickens. (Note: Keep stirring in between the process for the beef tender)
3. Then add thick coconut, and tamarind slice, and let it cook until the gravy thickens again over medium-low heat.
4. Then add toasted coconut paste (kerisik), turmeric leaf, kaffir lime leaf, palm sugar, and salt to taste. Continue to stir till the beef is soft and tender. (Note: Add more water if want to have some gravy). Enjoy