Homemade Abon Sapi (Beef Floss)
Abon Sapi, a beloved Indonesian delicacy, is a delicious, savory beef floss that can be enjoyed on its own or as a topping for various dishes. This homemade version is rich in flavor, featuring a combination of aromatic spices and a perfectly balanced seasoning. Here’s how you can create this mouthwatering treat in your own kitchen.
Ingredients:
- 450 grams beef (preferably with some fat for richness)
- 400 ml coconut milk (medium thickness)
- 2 stalks lemongrass
- 4 bay leaves
- 2 segments galangal (sliced)
- 7 kaffir lime leaves
- 2 teaspoons sugar
- 1.5 teaspoons salt (adjust to taste)
For the Spice Paste:
- 5 shallots
- 3 cloves garlic
- 2 segments turmeric (fresh or 1 teaspoon ground turmeric)
- 1 segment ginger
- 1 teaspoon coriander seeds
Instructions:
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Prepare the Beef:
- Start by boiling the beef with lemongrass, bay leaves, and galangal until tender. This process will infuse the beef with aromatic flavors and ensure it becomes easy to shred.
- Once the beef is tender, drain it well. Shred the beef into fine pieces. For a smoother texture, you can chop the beef into small pieces before boiling and then blend it lightly to achieve a finer texture.
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Cook the Spice Paste:
- Heat a pan over medium heat and sauté the spice paste ingredients—shallots, garlic, turmeric, ginger, and coriander seeds—until they become fragrant and golden. This step is crucial as it releases the essential oils from the spices and develops the base flavor of the abon.
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Combine and Simmer:
- Add the spice paste to the pan along with the kaffir lime leaves. Stir and cook until the paste is well-combined with the spices and starts to release its aroma.
- Pour in the coconut milk and mix well. Add the shredded beef to the pan, stirring to coat the beef evenly with the spice mixture and coconut milk.
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Season and Reduce:
- Add sugar and salt to the mixture. Stir thoroughly and taste, adjusting the seasoning according to your preference. You can make it sweeter or saltier based on your taste.
- Continue to cook the mixture over low heat, stirring frequently, until the liquid reduces and the beef becomes dry and crumbly. This can take some time, so patience is key here. The result should be a dry, flavorful beef floss.
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Cool and Store:
- Allow the abon to cool completely. Once cooled, store it in an airtight container. For optimal freshness, keep the container in the refrigerator. Properly dried and stored, abon can last for up to three weeks, maintaining its flavor, aroma, and color.
Tips:
- Dryness: The drier the abon, the less likely it is to develop mold. Ensure that the abon is thoroughly dried before storage.
- Storage: I recommend using a Tupperware container and placing it in the chiller compartment of your refrigerator. This method has kept my abon fresh and unspoiled for three weeks. I haven’t tested beyond that period, as it was consumed within the third week.
This Homemade Abon Sapi is perfect for adding a touch of Indonesian flavor to your meals. Enjoy it on rice, as a topping for noodles, or even as a savory snack on its own.
