900g stewing beef, cut in 10cm pieces
12-16 dried chillies, soaked in water then pounded
700g onions, sliced
5 tbls black bean sauce
5cm cinnamon stick
2 stalks curry leaves
3 tbls tamarind, soaked in water
2 stalks lemongrass, bruised
1 tbls sugar
Heat 6 tbls oil and fry half of the onions until brown – set aside.
Heat 4 tbls oil and fry chilli paste 30 seconds, add remaining onion
and fry until soft.
Add black bean sauce and fry 30 seconds.
Add beef, cinnamon, curry leaves, tamarind, lemongrass, sugar and 3 cups water.
Cover and simmer gently 30 minutes.
Uncover and simmer one hour until thick.
Add reserved onions, remove cinnamon and lemongrass – mix well.
Inspired by nasi kandar stall in underground carpark – Petaling Jaya, KL