This one is one of the popular dish I cooked for the occasion. It's the milder version I could create to suit everyone's taste. It requires no chillies or white peppercorns whatsoever. I slow cooked it which would retain its flavour and let the meat absorbs the spices well while it's becoming tender as well.
Empal Panggang (Slow Cooked Spiced Beef)
1 kg Rump Steaks
2 Tbs coriander seeds, toasted
2 tsps cumin seeds, toasted
2 tsps tamarind paste, diluted in 2 cups of water, sieved, reserve the tamarind water
1 bay leaf
1 garlic clove, bruised
pinch of salt
Preheat the oven to slow (my oven 150C). Trim the excess of the meat, cut up to 20 pieces and 1cm thick, transfer to the slow cooker or put on the roasting dish and you need to cover it with foil. Grind the toasted coriander seeds and cumin seeds together. Sprinkle on to the meat. Pour the water into the roasting dish, add in bay leaf, bruised garlic, and sprinkle with a little salt. Slow cook for 2-3 hours until the meat are tender. Serve warm sprinkled with fried shallots.