Beef fillet or chicken, fats removed, cut into small cubes
1½ cups (375ml)
Gula Melaka (Palm sugar)
Bay leaf, sliced
Dried red chilli
White cumin seeds
½ cup (125ml)
Blend all of the ingredients for the spice paste until mixture becomes a paste.
Heat oil in a large pan and saute the paste for 8 to 10 minutes until fragrant and turns slightly darker in colour.
Add in beef and water. Cook over a medium heat till the meat is almost cooked.
Add in Gula Melaka, salt and half of the sliced bay leaves.
Lower the heat and simmer for 1 to 1.5 hours until the gravy dries up.
Once ready, garnish with the remaining sliced bay leaves.
Serve with ketupat or plain rice.