Daging Sapi Terik: A Rich Indonesian Beef Dish
Ingredients:
- 1 kg beef (cut into cubes)
- For the Spice Paste:
- 5 large red chilies
- 15 bird’s eye chilies (adjust to taste)
- 5 cloves garlic
- 10 shallots
- 10 candlenuts
- 2 stalks lemongrass (smashed)
- 3 bay leaves
- 3 kaffir lime leaves
- 1 thumb-sized piece of galangal (smashed)
- 3 tablespoons sweet soy sauce
- Coconut milk (as needed)
Instructions:
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Prepare the Spice Paste: Blend the red chilies, bird’s eye chilies, garlic, shallots, and candlenuts into a smooth paste. This will form the flavorful base of your dish.
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Sauté the Spice Paste: In a large pan or wok, heat a bit of oil over medium heat. Add the spice paste along with the smashed lemongrass, galangal, and bay leaves. Sauté until the paste is fragrant and the oil begins to separate from the spices.
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Add Coconut Milk: Pour in the coconut milk and stir to combine with the spice paste. Bring to a gentle simmer.
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Cook the Beef: Add the beef cubes to the pan. Stir well to ensure the meat is evenly coated with the spice mixture. Cook over low heat, allowing the beef to simmer gently in the coconut milk mixture. This process, known as “ungkep,” will tenderize the meat and infuse it with the rich flavors. Continue to cook for about 30 minutes, or until the beef is tender and the sauce has thickened to your desired consistency.
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Finish and Serve: Taste and adjust seasoning if necessary. Serve the Daging Sapi Terik hot with steamed rice or as part of a larger Indonesian feast. Enjoy this rich, flavorful dish that’s perfect for sharing with family and friends!
