Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Blend all the ingredients in (B), set the blend aside.

Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.

Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.

Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.

Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

Served with rice or bread.