or pound paste ingredients in a mortar with pestle or a food processor.
Heat oil in a wok or saucepan. Add beef and stir-fry for 3-4 minutes or
until brown. Add paste and shallots and stir-fry for 2-3 minutes. Add
chilies, kecap manis, tamarind and stock. Reduce heat, cover and simmer
for 10 minutes. Add eggplant and cook for a further 5-6 minutes or until
beef is tender and sauce has reduced. Stir through green shallots and
serve with side bowls of boiled rice.