This hearty and flavorful Indonesian dish combines tender beef and liver in a rich coconut milk sauce, spiced with aromatic herbs and spices. Perfect for a comforting meal, this recipe will guide you through making Terik Daging dan Hati Sapi from scratch.
Ingredients:
- 500 grams beef, sliced thinly
- 500 grams beef liver, cut into cubes
- 1/2 coconut, extract 300 ml thick coconut milk
- Spice Paste:
- 5 shallots
- 5 cloves garlic
- 2 tablespoons ground coriander
- 5 candlenuts
- 1/4 kg brown sugar
- 2 tablespoons granulated sugar
- 1 thumb-sized piece of galangal, crushed
- 3 bay leaves
- 1 liter water
- Salt and seasoning to taste
Instructions:
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Prepare the Meat:
- Clean the beef and liver thoroughly.
- Slice the beef into thin strips and cut the liver into small cubes.
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Make the Spice Paste:
- Blend the shallots, garlic, and candlenuts until smooth.
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Cook the Spice Paste:
- Heat a little oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant.
- Stir in the ground coriander, crushed galangal, and bay leaves. Continue to cook until the mixture is aromatic and golden.
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Add Meat and Seasonings:
- Add the beef and liver to the pan. Stir well to coat with the spice paste.
- Pour in the water, add brown sugar, granulated sugar, salt, and seasoning. Mix thoroughly.
- Simmer over low heat until the meat is tender.
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Incorporate the Coconut Milk:
- Once the meat is tender, add the thick coconut milk. Stir gently and cook until the coconut milk is heated through and has melded with the sauce.
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Final Adjustments:
- Taste the stew and adjust seasoning if necessary.
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Serve:
- Serve the Terik Daging dan Hati Sapi hot with steamed rice or your choice of side dishes.
This rich, savory stew combines the robust flavors of Indonesian spices with the creamy texture of coconut milk, making it a delectable choice for a special meal or a comforting everyday dish. Enjoy the depth of flavor and the satisfying texture in every bite!