This is a typical Indonesian meat food that also includes Bumbu a traditional Indonesian spice sauce. This is also a food for a hot sour meat curry tasted with tamarind. Bali, undoubtedly is among one of the most gorgeous places in the world.
The spectacular coastlines, the sunshine, water sporting activities, rice fields, most especially culinary things.
This side meal appeared to be a necessary recipe for selamatan or intermutual banquet. Many of the components are available in grocery stores; however, you may require to make a trip to your local Asian food store to get some ingredients. As a substitute with beef, you can cook the recipe with chicken or boiled eggs.
Ingredients:
For 2-3 persons:
• 500 gr/1 lb 2 oz beef, thinly sliced
• 1 tomato, roughly chopped
• 2 cm or 1 tbsp galangale, thinly sliced or bruished
• 2 salam or bay leaves
• 500 ml/ 1 pint hot water
• 1 tsp tamarind pulp soak in 2 tbsp water
• 2 tbsp indonesian sweet soya sauce / kecap manis
• Salt to taste
• 1 stalk lemon grass, outer leaves discarded, cut in two, crashed or bruished
• 3 kaffir lime leaves, roughly cut
• Sugar to taste
• Oil
Spice for the paste:
• 7 large red chillies, de-seeded, chopped
• 5 candlenuts, roughly chopped or crashed
• 2 cm ginger
• 8 shalllots, chopped
• 3 cloves garlic, chopped
• 1/4 tsp roasted dried shrimp paste / terasi
Directions:
1. Slice or cut the beef right into a very finely rectangle-shaped .
2. Mix all components for the spice paste in a mixer or food mill till smooth. (If necessery bring in a bit oil to help the mixing procedure).
3. Heat 2 tablespoon oil in a frying pan or shallow pan. (Don't bring in oil if currently included in a mixer).
4. Whisk fry the paste, lemon grass, galangale, kaffir-lime leaf and bay leaf.
5. Mixing all the time till good cooked & great smelling (approx 10 mins).
6. Bring in the beef & chopped tomato.
7. Whisk and cook till the beef shade transforms to white.
8. Include the warm water & readjust right into medium heat.
9. Simmer for approx 20 mins up until the water is soaked up and the beef is good cooked.
10. Whisk sometimes.
11. Include the tamarind water & kecap manis, whisk to combine.
12. Adjust the flavoring, include salt & sugar to taste.
13. Serve warm
This side meal appeared to be a necessary recipe for selamatan or intermutual banquet. Many of the components are available in grocery stores; however, you may require to make a trip to your local Asian food store to get some ingredients. As a substitute with beef, you can cook the recipe with chicken or boiled eggs.
Ingredients:
For 2-3 persons:
• 500 gr/1 lb 2 oz beef, thinly sliced
• 1 tomato, roughly chopped
• 2 cm or 1 tbsp galangale, thinly sliced or bruished
• 2 salam or bay leaves
• 500 ml/ 1 pint hot water
• 1 tsp tamarind pulp soak in 2 tbsp water
• 2 tbsp indonesian sweet soya sauce / kecap manis
• Salt to taste
• 1 stalk lemon grass, outer leaves discarded, cut in two, crashed or bruished
• 3 kaffir lime leaves, roughly cut
• Sugar to taste
• Oil
Spice for the paste:
• 7 large red chillies, de-seeded, chopped
• 5 candlenuts, roughly chopped or crashed
• 2 cm ginger
• 8 shalllots, chopped
• 3 cloves garlic, chopped
• 1/4 tsp roasted dried shrimp paste / terasi
Directions:
1. Slice or cut the beef right into a very finely rectangle-shaped .
2. Mix all components for the spice paste in a mixer or food mill till smooth. (If necessery bring in a bit oil to help the mixing procedure).
3. Heat 2 tablespoon oil in a frying pan or shallow pan. (Don't bring in oil if currently included in a mixer).
4. Whisk fry the paste, lemon grass, galangale, kaffir-lime leaf and bay leaf.
5. Mixing all the time till good cooked & great smelling (approx 10 mins).
6. Bring in the beef & chopped tomato.
7. Whisk and cook till the beef shade transforms to white.
8. Include the warm water & readjust right into medium heat.
9. Simmer for approx 20 mins up until the water is soaked up and the beef is good cooked.
10. Whisk sometimes.
11. Include the tamarind water & kecap manis, whisk to combine.
12. Adjust the flavoring, include salt & sugar to taste.
13. Serve warm
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