1lemongrassuse white part only, cut into 2-inch length
1tablespooncilantro stemsor roots
1 1/2tablespoonsred-skin roasted peanuts
1teaspoonshrimp pasteor Belacan
Blend all the Spice ingredients into a smooth paste.
Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates.
Add the beef in and cook for 2 minutes.
Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.
Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste. Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears bit dry. Dish up and serve with hot steamed Jasmine rice.