1.5 kg beef (mixture of tendons, meat and fatty bits)
2 stick lemongrass
1 tbsp belacan (shrimp paste)
120 g dried chilies (deseeded, blanched in hot water and blitz to a pulp)
6 medium size shallots
4 cloves garlic
1 cinamon stick
1 star anise
1 golfball size tamarind paste
8 cups of water
1 cm galanggal
6 kafir lime leaves
6 tbsp canola oil
2 jugs of water
salt (to taste)