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1
Combine first set of ingredients and pound in a mortar or puree in food processor. Use some of the chili soaking water to help the machine puree the ingredients, if necessary. The puree should be as smooth as you can possibly get it, but don't stress out if there are some chunky bits; it'll be fine. In a container large enough to hold all the beef, rub the paste all over the beef and leave it in the container sitting in the fridge to marinate for 48 hours. Wear gloves when working with turmeric and turmeric paste as it will stain your hands.
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2
Puree all the ingredients in a food processor until as smooth as possible. Scoop the paste out into a small container and let it hang out until you are ready to use it.
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3
Preheat the oven to 225u00b0F.
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4
Place marinated short ribs in a single layer in a deep-sided roasting pan. You may need 2 pans to avoid stacking. Season each pan with the 1/8 cup kosher salt, or, if it all fits in one big pan, use 1/4 cup of kosher salt to season the whole deal. Divide the coconut milk, shallot paste, and assam skins evenly and add to the roasting pans. Toss the ribs to incorporate all the ingredients. Cover the pan(s) with parchment and top with tight fitting lid of foil.
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5
Braise at 225u00b0F until fork tender, about 6 to 6 1/2 hours.
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6
Prepare the Gula Jawa Syrup anytime, as it keeps for months.
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7
Add gula jawa and water to sauce pot. Simmer on low flame until sugar has completely dissolved. Reserve warm for serving. To store, place in airtight container in refrigerator.
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8
You can prepare the kerisik well in advance too.
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9
Remove the ribs from the oven and carefully remove the foil and parchment and to make sure they are tender. If not, put the ribs back in the oven and continue cooking. If so, sprinkle the toasted coconut flakes over the ribs. The kerisik will absorb some of the fat and adhere to the meat thus increasing the unctuous, splendiferous flavor.
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10
Spoon as many ribs as you would like to serve for this occasion into a large serving bowl or platter. Top with the braising liquid, oil and all. If you are keeping some ribs in reserve, reserve some of the liquid too. Drizzle the gula jawa syrup over the meat and sprinkle the thin sliced kaffir lime leaves on top. Serve the ribs with a side bowl of cut lime wedges and a large bowl of steamed coconut rice.
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11
In a large bowl or large sieve with holes small enough to prevent the rice from falling through, wash rice thoroughly under cold running water until the water runs clear. Dump the rice in a rice cooker and add salt, sugar, pandan leaf, and 1 quart of water. Cook until the cooker clicks, proclaiming the rice as finished. Fluff for a moment and pour in coconut milk. Mix the coconut milk and cooked rice gently and thoroughly. Season with salt to taste and keep warm in the rice cooker until dinner. If dinner is waiting on the rice, dump it into a bowl. I mean, what are you waiting for?
