In a blender, blend the dried chilli stalks, chopped onions, lemongrass stems, garlic, galangal and water together until a fine paste. Set aside.
Lightly fry the grated coconut until dry. Set aside.
Fry the minced beef until cooked through. Strain away the oil and set the cooked meat aside.
Heat up the blended chilli paste mixture.
Add in tamarind juice, cumin powder, coriander powder, fennel powder, sugar and gula Melaka. Mix until well-combined and all the sugar has completed melted.
Add in the cooked meat and salt. Mix to combine well.
Lastly, mix in the grated coconut and cook until liquid has evaporated.
Preheat oven at 100°C.
Transfer the mixture onto a baking tray and spread it out evenly.
Bake the mixture in the oven using top and bottom setting at 100°C for 1.5 hours until mixture is completely dry and crispy. Remember to mix them every 30 minutes to ensure even baking.
Once done, let it cool completely before storing in air-tight container.
