Ingredients
- 5 shallots, chopped
- 10 g Bresc Garlic puree
- 10 g galangal root
- 10 g Bresc Ginger puree
- 4 g turmeric
- 4 g ginger root
- 4 lemon leaves
- 2 g nutmeg
- 8 g palm sugar
- 5 roasted candlenuts
- 10 g Bresc WOKchilli
- salt and pepper to taste
- 4 whole cloves
- 2 salam leaves (Indonesian bay-leaf)
- 0.5 l coconut milk
- 10 g Bresc Lemongrass puree
- 2 star anise seeds
- 20 g dessicated coconut, fried
- 500 g stewing beef, chopped
- oil for frying
- 8 sheets spring roll pastry
- flour paste
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