Peel all the ingredients and place all Spice Paste to blend with the beef stock NOT the coconut milk.
Add in a a cup of your beef stock to help blend.
Heat your wok and add in the spice paste with a little oil and fry till pecah minyak. (till the oils separates) Don't forget to add your asam keping (tamarind pieces)
Into the paste goes your coconut milk and then bring to boil before you taste and season with sugar (I used jaggery but you can use brown sugar or palm sugar) and salt. It is very important not to forget salt. It just brings out the taste.
When ready to your taste, bring to simmering and now it is time to add in your shredded beef and just fry and fry and fry! Do not move away for the next (4 hours + for me) :D
Fry to as dry or as wet as you like.
TIP - when you are happy, turn up the heat and drizzle some oil all round the pan. Leave for a minute then turn heat off. This will give you some 'crispy' bit. Fry and then leave to cool before packing.