Indonesian Kalio Beef & Egg Stew: A Flavorful Coconut Curry

Kalio Daging & Telur: A Rich and Flavorful Indonesian Beef and Egg Stew

Kalio Daging & Telur, a cherished dish from Indonesian cuisine, features tender beef and hard-boiled eggs simmered in a rich and aromatic coconut milk curry. This dish is a wonderful showcase of traditional Indonesian spices and cooking techniques, perfect for those looking to explore bold, complex flavors. Below, you’ll find a detailed recipe for crafting this delectable stew.

Ingredients:

For the Main Dish:

• 500 grams of beef (cut according to the grain)
• 5 hard-boiled eggs
• 1000 ml coconut milk (from 2 coconuts)
• Salt to taste
• Flavor enhancer (optional, to taste)
• Cooking oil for sautéing

For the Spice Paste:

• 10 red curly chilies
• 10 red bird’s eye chilies
• 5 large red chilies
• 1 teaspoon black peppercorns
• 1/2 small nutmeg
• 1/2 teaspoon coriander seeds
• 2 candlenuts
• 8 shallots
• 3 cloves garlic
• 1 finger-sized piece of galangal
• 2 stalks lemongrass

For the Complements:

• 2 bay leaves
• 4 kaffir lime leaves
• 1 piece tamarind slice (asam kandis)
• 2 star anise (bunga lawang)
• 2 cardamom pods
• 2 cm cinnamon stick
• 2 cloves

Instructions:

1. Prepare the Spice Paste:

   • Begin by making the spice paste. Blend the red curly chilies, red bird’s eye chilies, large red chilies, black peppercorns, nutmeg, coriander seeds, candlenuts, shallots, garlic, galangal, and lemongrass into a smooth paste. You can use a food processor or a mortar and pestle for this step.

2. Sauté the Spice Paste:

   • Heat a generous amount of cooking oil in a large pot over medium heat. Add the spice paste along with the bay leaves, kaffir lime leaves, tamarind slice, star anise, cardamom pods, cinnamon stick, and cloves. Sauté until the paste is fragrant and has cooked through.

3. Cook the Beef:

   • Add the beef pieces to the pot. Stir and cook until the beef starts to firm up and is well coated with the spices. This step helps the beef absorb the rich flavors of the paste.

4. Add Coconut Milk:

   • Pour in the coconut milk and season with salt and flavor enhancer (if using). Stir well to combine all the ingredients.

5. Simmer and Incorporate Eggs:

   • Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook until the sauce thickens and reduces slightly. Gently add the hard-boiled eggs, allowing them to heat through and absorb some of the flavors.

6. Final Cooking:

   • Continue simmering the stew until the coconut milk has reduced and thickened significantly, forming a rich, creamy sauce. Be careful not to let the coconut milk separate or curdle. The stew is ready when the oil starts to separate from the coconut milk, and the sauce is thick but not overly dry (if it becomes too dry, it’s considered rendang, a different dish).

7. Serve:

   • Once the dish has reached the desired consistency, remove it from the heat. Serve hot with steamed rice or traditional Indonesian accompaniments.

Enjoy your homemade Kalio Daging & Telur, a dish that beautifully blends the flavors of Indonesia with a rich, comforting stew. Whether for a special occasion or a hearty meal, this recipe is sure to impress with its depth of flavor and aromatic spices.