Kerutuk daging or Malaysian Malay beef kerutuk is a recipe originally from North-East Coast of Malaysia, Kelantan. This dish is one of the popular dishes in Kelantan because of its splendid taste. The main ingredients used to prepare this cuisine are beef and coconut milk-based curry. Beef Kerutuk is a very rich type of coconut milk-based curry, but it's not hot or too spicy as another type of curries. Traditionally it is best eaten with white rice, 'sambal belacan' or shrimp paste and 'ulam-ulaman' or Malay salad. Here is the basic recipe to prepare this tasty cuisine.

Cooks in: 45 minutes
Serves: 2 person

500 gm boneless beef8 small shallots2 packs of Adabi brand Kerutuk spice4 cloves of garlic1 tablespoon "kerisik"1/2 inch (1.5 cm) ginger1 can of 250 ml coconut milk2 cups of warm water2 tablespoon cooking oil½ tablespoon Tamarind or 2pcs "Asam Keping"Salt to taste1 tablespoon 'Gula Melaka' or Muscavado Sugar½ inch (1.5 cm) galangal'Ingredients to blend' : 2 cloves, 3 aniseed, 1/2 inch (1.5 cm) cinnamon, 2 star anise2 cloves of garlic (thinly sliced)3 cloves of small red shallots (thinly sliced)1 stalk of lemongrass (Pounded/crushed)

DirectionsDiced at the size of between 2 1/2 to 4 inches each (7.5 to 12 cm). Clean and wash the beef.Dilute Adabi Kerutuk spice with 2 tablespoon warm water to paste. By using a food processor, blend the shallots, garlic, ginger and galangal until puree. Heat cooking oil in a pot and fry all the "Ingredients to blend" until fragrant. Add in the diluted Adabi Brand Kerutuk spice and the blended ingredient together with a lemongrass, stir them until the oil separates from the spice paste.Add in the diced beef (stir for 1 minute), coconut milk, cover the pot and cook until the beef 3/4 cooked. Later, add in the "kerisik" , tamarind or asam keping, "gula Melaka" or Muscavado sugar and salt to taste.Cover the lid and leave them to tenderly, juicy cooked and thicken. Before serving it, removed the "asam keping" and lemongrass out from the pot and taste the salt again to your liking