(I) Ingridients: 1,5 dsp coriander seeds 1/2 stp cumin 2 dsp white pepper 5 cloves ( cengkih ) 2 cm cinnamon 1 cm nutmeg 1 kg beef, cut to 4 x 4 x 1 - Roast all these ingridients ( except the beef ) without oil in a pan for about 3 minutes ( stir it regularly ). - Grind all the roasted ingridients to powder and add it onto the beef, mix it well. Set a side. (II). 4 cm fresh turmeric 4 cm fresh ginger 2 cm fresh galangal 6 red peppers 10 shallots 3 cloves garlic 1 stalk crashed lemon grass 1 lt coconut milk 1 stp tamarind, soak it in a cup with 3 dsp of water salt to taste 1/2 cup of oil Method - Grind the turmeric, ginger, galangal, peppers, shallots, and garlic to a smooth paste. - Heat oil in a wok and fry the paste, lemon grass; until fragrant. - Add the beef (I) together, mix well till there's no more water on it. - Add coconut milk, stir it well and cook till the beef soft and tender and the sauce getting thick. - Finally, add tamarind water and cook again for 5 minutes. - Serve garnished with chopped fried shallots. Not difficult isn't it ?Source - Rudy Supratman