Empal gentong, beef and offal stew in coconut milk

Ingredients

• 200 g of beef tenderloin
• 200 g of beef heart
• 200 g of beef liver
• 3 tablespoons of oil
• 800 ml of light coconut milk
• 250 ml of thick coconut milk
• 2 leaves of Indonesian bay leaf
• 1 stalk of lemongrass, crushed
• 1 finely chopped leek
• 2 tablespoons of French-style shallots
• 10 shallots
• 5 cloves of garlic
• 3 cm of fresh turmeric
• 1/2 teaspoon of pepper
• 4 walnuts (or macadamia nuts)
• 2 tablespoons of salt

Cook the meat and offal separately in water until they are tender.

Drain the vegetables and chop them, reserving about 500 ml of the meat broth.

Combine or knead the ingredients for the spice paste.

Heat the oil and cook the dough with the lemongrass and salam leaves until it starts to brown and release a fragrant aroma.

Add the meat and offal, and mix well.

Pour in the light coconut milk and broth, and let it reduce by half.

Add the thick coconut milk and let it cook over low heat until the sauce thickens and the oil starts to shimmer.

Serve in bowls, garnished with chives and shallots, alongside French fries.