• 800 grams of stew-beef
  • 1 white onion chopped
  • 3 chopped garlic
  • 1 lemongras chopped finely
  • 3 cm of fresh ginger chopped finely
  • 2 tbsp of chopped fresh coriander
  • 1 stick of cinnamon ( split in length)
  • 1 red chilipepper
  • 10 fennel seed
  • 1 tsp of curcuma
  • 3 tbsp of lime juice
  • 2 tsp of grinded cumin seeds
  • 1/2 tsp of 5 spice mix
  • 1 can of coconut milk
  • 1 glass of water
  • 3 tbsp of desiccated coconut
  • 3 tbsp of soy sauce
  • 1tbsp of fish sauce
  • 1 tbsp of palm sugar ( i use the cut rounds )

This recipe belongs to one of my favorites, the real challenge here is to let all the spices come out in this ¨stew¨  if the dish looks too white it means the coconut milk is not evaporated enough, the look needs to be dark brown with a hence of yellow color in there. The dish is cooked a lot in the Netherlands due to its inheritance  from the Indonesian culture. serve this dish with white rice and a few sliced cucumber parts. this neutralizes your tastebuds again.

in a medium heated wok with oil add:cinnamon, fennel seeds, curcuma, cumin seeds, 5 spice mix, let if fry for a few seconds so all the flavors come out. add the chopped onion, garlic, ginger, coriander stems, lemon grass, half of the red chili pepper, fry for a 30 seconds then add the beef (cut in cubes). fry this till beef becomes brown but do not over fry it. add fish sauce and soy sauce and lime juice. then add 1 can of coconut and 1 glass of water. Reduce heat so it cooks slowly, leave on stove and once every 10 minutes. till beef becomes cooked and falls apart.  ( if in the meantime beef becomes without liquid just add some water). if the beef starts to fall apart and most of the liquid is gone…add palm sugar, chopped other half of chili pepper and desiccated coconut. it is up to you to find the balance between sweet, spicy and salty, so if you do not taste sweet add some more palm sugar ( same with salt and chili )

serve on palm leaf with the cucumber and steamed rice.

selamat makan!

Chef Marcel

 

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