Indonesian Beef Ribs and Young Jackfruit in Coconut Sauce

Sayur Nangka Kelapa Sengara with Beef Ribs: A Flavorful Indonesian Delight

Indulge in the rich and aromatic flavors of Sayur Nangka Kelapa Sengara, a traditional Indonesian dish that marries tender beef ribs with young jackfruit in a creamy coconut sauce. This recipe will guide you through creating a sumptuous meal brimming with savory spices and tropical zest.

Ingredients:

• 2 cups young jackfruit, boiled until tender
• 1/2 kilogram beef ribs, cut into chunks
• 1 segment galangal, crushed
• 3 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 3 bay leaves
• 4 cloves
• 1 nutmeg, broken into 2 pieces (or use ground nutmeg as a substitute)
• 1 segment cinnamon stick
• 1 coconut, grated (divided into two parts)
  • First half: toasted until fragrant and then ground into a fine paste
  • Second half: used to make coconut milk
• Spice paste:
  • 8 shallots
  • 6 garlic cloves
  • 2 segments turmeric
  • 1/2 teaspoon black pepper
  • 8 red chilies (curly or dried)
  • 2 segments ginger
  • 1 stalk lemongrass, sliced
  • A pinch of coriander seeds

Instructions:

1. Prepare the Beef Ribs:

   • Cook the beef ribs in water until tender, reserving some of the cooking liquid for later use. Ensure the meat is thoroughly softened.

2. Toast the Coconut:

   • Toast one half of the grated coconut in a pan until it releases a fragrant aroma. Once toasted, grind it into a smooth paste. The second half of the coconut will be used to create coconut milk.

3. Make the Spice Paste:

   • Blend or grind the shallots, garlic, turmeric, black pepper, red chilies, ginger, lemongrass, and coriander seeds into a fine spice paste.

4. Sauté the Spice Paste:

   • In a large pot, sauté the spice paste until it becomes fragrant and aromatic.

5. Combine Ingredients:

   • Add the boiled jackfruit and tender beef ribs, along with a portion of the reserved cooking liquid, to the pot. Stir in the salt to taste.

6. Add Aromatics:

   • Introduce the kaffir lime leaves, bay leaves, crushed galangal, bruised lemongrass, nutmeg, cloves, and cinnamon stick to the pot. Allow the mixture to come to a boil.

7. Incorporate the Coconut:

   • Add the toasted coconut paste and seasoning (such as seasoning powder or salt) to the pot. Stir well.

8. Finish with Coconut Milk:

   • Pour in the coconut milk made from the remaining grated coconut. Mix thoroughly.

9. Simmer and Adjust:

   • Let the dish simmer until the flavors meld together and the coconut milk thickens slightly. Adjust seasoning as needed.

10. Serve:

    • Once the dish has reduced to your desired consistency and the flavors are well-developed, remove it from heat. Garnish with fried shallots if desired and serve hot.

This delightful dish pairs wonderfully with steamed rice or as part of a larger Indonesian feast. Enjoy the hearty, comforting flavors of Sayur Nangka Kelapa Sengara and bring a taste of Indonesia to your table!