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Monday, May 12, 2014

Daging Besengek Jawa (Javanesse Aromatic Beef Stew)


In Indonesian & English

Bahan

  • ½ kg Daging sapi, 2 Sereh-geprek
  • 200 ml Kaldu sapi, 2 Daun salam
  • 4 Daun jeruk, 400 ml Santan kental
  • 1 cm Lengkuas-cincang, 2 sm Minyak
  • 25 ml Air asam
Haluskan:

  • 8 Bawang merah, 4 Bawang putih
  • 5 Cabai mrh, ½ st Terasi, 5 Kemiri
  • ½ st Jintan, 3 cm Kunyit, 1 st Gula
  • 2 st Garam, ½ st Lada hitam
  • ½ sm Ketumbar

Cara membuat

  • Iris2 daging agak lebar dng ketebalan ½ cm, sisihkan. Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam dengan minyak. Mskkan daging & kaldu, masak sampai cairan berkurang
  • Kecilkan api, tuangi santan & air asam, masak sampai daging lunak & santan mengental sambil sesekali diaduk. Lebih enak bila kemudian daging dipanggang di oven 200° C selama 10-15 mnt (hingga daging kecoklatan).

Ingredients

  • ½ kg Beef, 2 Lemongrass-bruised
  • 1 cm Galangal-minced
  • 4 Kaffir lime leaves, 2 Bay leaves
  • 400 ml thick Coconut milk
  • 200 ml Beef broth, 2 tbsp Fry. oil
  • 25 ml Tamarind juice
Grind into a paste:

  • 8 Shallots, 4 cloves Garlic, 5 Candlenuts
  • ½ tsp Cumin, 2 tsp Salt, 1 tsp Sugar
  • ½ tbsp Coriander, 3 cm Turmeric
  • 5 Red chilies *, ½ tsp Black pepper
  • ½ tsp Shrimp paste (optional)

Directions

  • Slice the beef ½ cm thick & widely; set aside. Saut√© the spices paste, galangal, lemongrass, kaffir lime leaves & bay leaves with oil. Add in the beef & broth; cook until the liquid reduced.
  • Turn the heat to low; pour in the coconut milk & tamarind juice. Bring it to a simmer; cook until the beef tender & coconut milk thickens. Will taste better if you bake the beef in the oven over 200° C for 10-15 minutes.
  • * It is necessary to use the red chilies to get the flavor. Discard the chilies seeds & membranes if you don`t want the dish to be too spicy.

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