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Monday, May 12, 2014

Daging Besengek Jawa (Javanesse Aromatic Beef Stew)


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan
  • ½ kg Daging sapi, 2 Sereh-geprek, 2 Daun salam
  • 1 cm Lengkuas-cincang, 400 ml Santan kental
  • 4 Daun jeruk200 ml Kaldu sapi, 2 sm Minyak
  • 25 ml Air asam
Haluskan:
  • 8 Bawang merah, 4 Bawang putih, ½ sm Ketumbar
  • 5 Cabai merah, ½ st Terasi, 5 Kemiri, 1 st Gula
  • ½ st Jintan, 3 cm Kunyit, ½ st Lada hitam
  • 2 st Garam

Cara membuat
  • Iris2 daging agak lebar dengan ketebalan ½ cm, sisihkan. Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam dengan minyak. Masukkan daging & kaldu, masak sampai cairan berkurang lalu 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 menit (hingga daging kecokelatan).

Ingredients
  • ½ kg Beef, 2 Lemongrass-bruised, 2 Bay leaves
  • 1 cm Galangal-minced, 400 ml thick Coconut milk
  • 4 Kaffir lime leaves, 25 ml Tamarind juice
  • 200 ml Beef broth, 2 tbsp frying Oil
Grind into a paste:
  • ½ tsp Cumin, 2 tsp Salt, 8 Shallots, 5 Candlenuts
  • 1 tsp Sugar, 4 Garlic cloves, ½ tsp Black pepper
  • ½ tbsp Coriander, 3 cm Turmeric, 5 Red chilies*
  • ½ tsp Shrimp paste (optional)

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

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