Boiled Silversidein a Spicy Sauce (Besengek Daging)

500 g (1 lb) silverside

1 onion

1 slice terasi 

a pinch of chilli powder

1 tsp ground coriander

1/2 tsp turmeric

salt and sugar to taste

2 tbs tamarind water

1 cup stock

2 cups thick santen (coconut milk)

2 tbs vegetable oil

Besengek Daging

Boil the meat for 1 hour. Leave it to cool, and keep 1 cupful of the stock. Slice the meat into serving pieces.

Slice the onion and crush the terasi, then saute both for about 1 minute. Add to them the turmeric, chilli powder, coriander, tamarind water and a pinch of sugar and salt. Saute this mixture for a few seconds before adding the meat and the stock. Then cover the pan and cook for 5 minutes. Uncover, and pour in the santen. Cook until the sauce becomes thick, stirring from time to time. Serve hot.

To serve four.