Serves eight or ten people
Sumatrans and Javanese have completely different interpretations on this favorite beef dish. Sumatrans want it hot and dry, while Javanese like it sweeter with an increase of gravy. While, a Javanese herself, Tatik leans toward the design and style of Padang in Sumatra, considered by most the cause of the most useful food in the nation. Out of sympathy on her behalf guests, she cuts back around the hot pepper. But when you would like to sample true Padang-style eating, load up around the sambal.
* 1 medium onion chopped
* 5 cloves garlic, chopped
* 1 Tb. fresh ginger, chopped
* 5 fresh in demand chillies chopped or 2 Tb. crushed dry chili
* 2 cups coconut milk
* 1 1/2 tsp. salt
* One teaspoon. ground turmeric
* 2 tsp. ground coriander
* 2 tsp. galanga powder (see ingredients list)
* 4 tsp. paprika
* 6 kemiri (see ingredients list)
* 6 kaffir lime leaves (see ingredients list)
* 1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
* 1/2 cup tamarind juice
* 1/2 cup water
* 3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and two 1/2 long
Mix all ingredients but meat in a very blender or blender. Enhance a substantial saucepan, add meat and provide quickly with a boil.
Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is actually dry stirring frequently to make sure mixture doesn't stick to the pan.
Allow meat to fry in remaining oil until it is darkish. Cooking time approximately two hours. Serve with white rice.
Staple Ingredients
* Tamarind juice is manufactured out of block tamarind concentrate purchased in Indonesian stores, some supermarkets. To create tamarind juice, discontinue an item of the block and soak in hot water for 10-15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Work with a ratio of around 1:4 tamarind concentrate to water.
* Coconut milk is available canned at Indonesian groceries, many supermarkets
* Galanga (often known as laos) powder, the floor cause of a rhizome related to ginger.
* Kemiri or candlenut is ground and used being a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance that is destroyed by cooking.
* Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones tend to be flavorful.
* Terasi or shrimp paste are located in Indonesian
* Sambal Oelek or raw chili paste can be found in Indonesian markets.
Sumatrans and Javanese have completely different interpretations on this favorite beef dish. Sumatrans want it hot and dry, while Javanese like it sweeter with an increase of gravy. While, a Javanese herself, Tatik leans toward the design and style of Padang in Sumatra, considered by most the cause of the most useful food in the nation. Out of sympathy on her behalf guests, she cuts back around the hot pepper. But when you would like to sample true Padang-style eating, load up around the sambal.
* 1 medium onion chopped
* 5 cloves garlic, chopped
* 1 Tb. fresh ginger, chopped
* 5 fresh in demand chillies chopped or 2 Tb. crushed dry chili
* 2 cups coconut milk
* 1 1/2 tsp. salt
* One teaspoon. ground turmeric
* 2 tsp. ground coriander
* 2 tsp. galanga powder (see ingredients list)
* 4 tsp. paprika
* 6 kemiri (see ingredients list)
* 6 kaffir lime leaves (see ingredients list)
* 1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
* 1/2 cup tamarind juice
* 1/2 cup water
* 3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and two 1/2 long
Mix all ingredients but meat in a very blender or blender. Enhance a substantial saucepan, add meat and provide quickly with a boil.
Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is actually dry stirring frequently to make sure mixture doesn't stick to the pan.
Allow meat to fry in remaining oil until it is darkish. Cooking time approximately two hours. Serve with white rice.
Staple Ingredients
* Tamarind juice is manufactured out of block tamarind concentrate purchased in Indonesian stores, some supermarkets. To create tamarind juice, discontinue an item of the block and soak in hot water for 10-15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Work with a ratio of around 1:4 tamarind concentrate to water.
* Coconut milk is available canned at Indonesian groceries, many supermarkets
* Galanga (often known as laos) powder, the floor cause of a rhizome related to ginger.
* Kemiri or candlenut is ground and used being a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance that is destroyed by cooking.
* Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones tend to be flavorful.
* Terasi or shrimp paste are located in Indonesian
* Sambal Oelek or raw chili paste can be found in Indonesian markets.
