This is one of the most popular Indonesian dhises, which originated in Padang, West Sumatra, and features chucnks of beef stewed in coconut and spices.
Ingredients:
2 lbs (1 kg) top round or stewing beef
2 tablespoons oil
2 cup s (500 ml) coconut cream or 3 cups (750 ml) thick coconut milk
3 salam leaves
3 kaffir lime leaves
3 fresh turmeric leaves (optional)
1 cinammon stick
2 tablespoons shaved palm sugar or dark brown sugar
2 teaspoons salt
Crispy Fried Shallots (page 34), to garnish
Spice Paste
1 teaspoon black peppercorns
3 in (8 cm) fresh galangal, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
2 in (5 cm) fresh ginger, peeled ad sliced
6 to 8 red finger-length chilies, deseeded
12 shallots, peeled
10 cloves garlic, peeled
Cooking Direction:
- Prepare the Crispy Fried Shallots (see our Pickles, Sambal and Dipping Sauces)
- Cut the beef into bite-sized chunks and set aside
- Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning
- Heat the oil in a work high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunck and all the other ingredients, except the Creispy Fried Shallots, and bring to aboil, stirring constantly. Reduced the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaroted. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, ten remove from the heat.
- Transfer the beef to a serving platter, garnish with Crispy Fried Shallots and serve with stearned rice. This dish actually tastes beter if left to sit for several hours, or even overnight in the refrigerator, then stir-fry it again for several minutes to reheat and serve.
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