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What you need: (for 4 people, 8 points per person)

Made in the 3.5 liter Russel & Hobbs slow cooker

900 grams lean beef ribs (cut into cubes)
150 ml Bon Coco organic coconut milk light (at Appie)
3 onions (finely chopped)
4 cloves garlic (sliced)
piece of ginger (2x2 cm, finely chopped)
2 tablespoons sambal badjak
2 tablespoons tamarind paste
1 tablespoon trassi paste
1 tablespoon tomato paste
2 sereh stalks (lemongrass, bruised)
5 leaves daun salam (Indonesian bay leaf, available at the Toko)
3 leaves djeroek purut (lime leaves, available at the Toko)
2 star anise
1 tablespoon ketoembar (coriander powder)
1 tablespoon jinn
1 tablespoon turmeric
1 teaspoon laos
15 grams coconut grater
1 teaspoon (Celtic) sea salt
1.5 tbsp Greensweet Brown
2 small maggi cubes (crumbled, the old-fashioned ones in the yellow-red boxes)
3 tablespoons flour
1 tablespoon Becel light liquid
fresh pepper and salt

This is how you make it:

I always prepare everything washed, weighed and cut first. I find this to be a well-organized way of working and you can then concentrate on the cooking.
Sprinkle the meat cubes with salt, pepper and flour.
Fry the onions briefly in the Becel light. (I have a removable pan in my slow cooker, if you don't have one, you have to put it in another pan and throw it over later). Then add the garlic, trassi paste, tomato paste, tamarind paste and Greensweet Stevia Brown and stir-fry well.
Then add the meat and cook for a few minutes while stirring.
Then add the ginger, laos, jinten, turmeric, sambal, ketoembar (coriander powder), maggi cubes and sea salt and mix well with the meat. Return the pan to the slow cooker holder or transfer it to the slow cooker if you made it in a separate pan.
Add the coconut milk, star anise, daun salam (Indonesian bay leaf), djeroek poeroet (lime leaf), the crushed sereh stalks (lemon grass) and the coconut grater and stir everything together well.
Put the lid on.
Set the slow cooker on low for 9 hours. It is important to take at least the first 3 hours! DO NOT open the lid! That disrupts the slow cooking process! After the first 3 hours you can quickly stir and see if you really want to (preferably not!) and then very quickly put the lid back on. It is best not to open the lid at all for the first 8 hours.
During the last hour, remove the lemongrass stems, daun salam, star anise and lime leaves and leave the lid off.
(I ate it with half a portion of brown fried rice (3 points) and coconut beans (2 points)

Enjoy your meal!


The daun salam, the djeroek purut and the sereh stems are ideal for keeping in the freezer. I always get a whole bag from the grocery store and freeze it. That way I never miss out.

Source/ photos: Sandra Kemna