Soak tamarind in hot water, let it stand until it’s not hot to touch, then rub the paste and remove the seed. We just want the juice. Set to side

Brown the beef until there is no more juice, then pour in oil, stir in garlic and onion slices, for a minute or two, then pour in enough water (as much as you’d like to have)

Add in daun salam and galangal powder, bring to boil on medium-low heat, skimming scum off as needed

Once beef is tender, add in corn kernel and tamarind juice

Add in sliced tomatoes, followed with cabbage, and season, adjusting for more tamarind juice should you like stronger sourness