The tender beef short ribs is the main ingredient added with fresh coconut milk to stabilize the flavor.
1 kilo beef short ribs
salt and pepper, to season
2 tablespoons vegetable oil
6 cloves garlic, smashed
3/4 cup vinegar
1/2 cup soy sauce
1/4 cup water
4 tablespoons liver spread or mashed chicken liver
3 tablespoons brown sugar
4 bay leaves
2 finger chilies
1 teaspoon freshly ground black pepper
1 cup fresh coconut cream
1 Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.
2 Add garlic and sauté until fragrant.
3 Add all the other ingredients except for coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork tender.
4 Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.