Toast the coconut flakes, then blend into a paste.
Saute the onion, chopped lemongrass, galangal, turmeric and lime leaf, then blend into a paste.
Grind the chili powder, cumin, star anise, coriander, fennel, black pepper, cardamom, cinnamon, and clove into a powder.
Pressure cook the beef with the stalk of lemongrass and 1 1/2 cups water until tender, about 35 minutes, then dice into large chunks. Put into a pot with the coconut paste, aromatic paste, ground spices, coconut milk, sugar and salt. Cook until the sauce is thick, then adjust the seasoning if needed.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Paul Liew at Sago in Cincinnati, OH
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