This dish is typical of the chilli-hot cooking of the Padang area, a style that is popular all over Indonesia. Traditionally, it is made with slices of beef that have a lot of fat on them. It is made richer still by being cooked with a lot of coconut milk for a long time. The large quantity of chillies used make the sauce quite red, and the tamarind gives a pleasant sourness.
My version here is an improved recipe which was demonstrated by Donny Yudono, a senior inst