Iso Sapi Gongso: A Flavorful Indonesian Beef Delight
Ingredients:
- 400 grams of beef (iso sapi)
- 6 bay leaves (daun salam)
- 6 kaffir lime leaves (daun jeruk)
- 1 lime, juiced
- 6 red curly chilies (cabe keriting merah)
- 3 red bird’s eye chilies (cabe rawit merah)
- 6 candlenuts (kemiri)
- 6 garlic cloves (bawang putih)
- 6 shallots (bawang merah)
- Salt to taste
- Sweet soy sauce (kecap manis) to taste
- 200 mL warm water
- 300 mL water for boiling the beef
Instructions:
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Prepare the Beef:
- Rinse the beef thoroughly and cut it into 1 cm pieces.
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Cook the Beef:
- In a pot, add the beef along with 300 mL of water, 3 bay leaves, 3 kaffir lime leaves, and the juice of 1 lime.
- Bring to a boil and simmer for 20 minutes. After cooking, remove the beef and discard the cooking water.
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Prepare the Spice Paste:
- Blend the salt, candlenuts, garlic, shallots, 4 red curly chilies, and 3 red bird’s eye chilies into a smooth paste.
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Sauté the Spice Paste:
- Heat a little oil in a pan and sauté the spice paste along with 3 bay leaves and 3 kaffir lime leaves until fragrant.
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Combine and Simmer:
- Add the cooked beef to the pan and include 2 additional red curly chilies, sliced diagonally.
- Stir well to coat the beef with the spices. Pour in the sweet soy sauce and stir to combine.
- Add 200 mL of warm water, reduce the heat, and simmer until the liquid has reduced and the beef is well-coated with the sauce.
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Adjust Seasoning:
- Taste and adjust seasoning with additional salt or sweet soy sauce if needed.
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Serve:
- Once the beef is tender and the sauce has thickened, remove from heat.
- Serve the Iso Sapi Gongso hot, accompanied by steaming white rice for a delightful meal.
This richly spiced beef dish combines the savory flavors of Indonesian cuisine with the aromatic influence of bay leaves and kaffir lime leaves, offering a memorable culinary experience.
