Ingredients
- 1/2 kg thinly sliced and pounded beef
- Whole Spices:
- 1 sachet black pepper powder (I used Ladaku brand)
- 3 stalks lemongrass, smashed
- 4 kaffir lime leaves
- 1 sachet sweet soy sauce (I used Bango brand)
- Sugar, to taste
- Ground Spices:
- A pinch of cloves
- 1 piece of turmeric root
- 1 piece of ginger root
- 4 candlenuts
- 4 cloves garlic
- 6 shallots
- 3 large red chilies
- 6 bird’s eye chilies
- 2 boiled kluwek (black nut) seeds, optional
Instructions
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Prepare the Spice Paste:
- Blend the ground spices (cloves, turmeric root, ginger root, candlenuts, garlic, shallots, red chilies, bird’s eye chilies, and kluwek if using) into a fine paste.
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Cook the Spices:
- Heat a pan or wok over medium heat. Add the ground spice paste and sauté until fragrant and the oil starts to separate from the spices.
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Add Whole Spices:
- Incorporate the whole spices: black pepper powder, smashed lemongrass, and kaffir lime leaves into the pan. Stir well to combine.
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Cook the Beef:
- Add the sliced and pounded beef into the pan. Mix thoroughly with the spices, ensuring the beef is well-coated.
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Simmer:
- Pour in 4 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Allow the beef to simmer until tender and the water is reduced by about one cup.
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Add Sweet Soy Sauce:
- Once the water has reduced, add the sweet soy sauce. Stir gently to combine and let it cook until the sauce thickens and coats the beef.
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Final Adjustments:
- Taste and adjust the seasoning, adding sugar as needed. Cook until the sauce has thickened to your desired consistency.
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Serve:
- Transfer the beef to a serving plate. Enjoy your Lapis Daging Sapi!
Notes
- This dish is perfect for a hearty meal and pairs well with steamed rice. For an extra kick, adjust the number of chilies to your taste.
- Kluwek can be skipped if not available, but it adds a unique flavor to the dish.