Beef Curry

Low and slow is the only way with this one. Two hours of simmering transforms beef chuck into a rich, fall-apart curry — Belacan, karamel, fish sauce and all. A proper crowd-pleaser.

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Step 1

Prepare the blends: In a food processor, blitz 200 grams ginger, peeled, 200 grams garlic, peeled and 4 onions (for first blend with garlic and ginger) together into a smooth paste. Set aside. In the same processor, blitz 5 onions (for second blend) and 2 teaspoons turmeric (for second onion blend) together. Set aside separately.

Step 2

Build the base: Cover the base of a large heavy pot with oil, to cover base of pan and heat over medium. Add 3 teaspoons turmeric (for oil) and stir for a few seconds to season the oil. Add both blitzed mixtures and simmer until fragrant, stirring regularly.

Step 3

Add Belacan and paprika: Add 3 teaspoons paprika and 35 grams Belacan paste. Stir through and simmer for a few minutes.

Step 4

Add beef and season: Add 8 kilograms beef chuck steak, diced into thick pieces and stir to coat in the spice base. Add 2 teaspoons turmeric (for beef), 3 teaspoons MSG and 5 teaspoons salt. Pour over 120 milliliters karamel sauce and 75 milliliters fish sauce. Stir well to combine.

Step 5

Braise low and slow: Cover and simmer on low for approximately 120 minutes, stirring occasionally, until the beef is tender and the sauce has deepened in colour and flavour.

Step 6

Belacan paste is fermented shrimp paste — it's pungent raw but mellows and deepens beautifully once cooked. The karamel sauce adds a dark, slightly sweet gloss to the curry that sets this apart. Best made a day ahead as the flavour improves significantly overnight. Serve with sour soup and broccoli stir fry.