Semur Bola-bola Daging Sapi (Indonesian Meatball Stew)
Ingredients:
- 250 grams ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 egg
- 5 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 onion, sliced
- 3 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon soy sauce (kecap asin)
- 500 ml water
- 1/2 teaspoon cornstarch, dissolved in hot water
- Sugar to taste
- Cooking oil
Instructions:
-
Prepare the Meatballs:
In a large bowl, combine the ground beef with salt, black pepper, ground nutmeg, and egg. Mix thoroughly until the ingredients are well incorporated. Shape the mixture into small, round meatballs. -
Cook the Meatballs:
Bring a pot of water to a boil. Gently add the meatballs and reduce the heat to low. Cover the pot and simmer until the meatballs float to the surface. Once they float, remove them from the pot and drain. Strain and reserve the cooking liquid. -
Sauté the Aromatics:
Heat some cooking oil in a large skillet over medium heat. Add the sliced shallots, garlic, and onion. Sauté until fragrant and the onions are translucent. -
Simmer the Stew:
Add the reserved meatball cooking liquid to the skillet with the sautéed aromatics. Stir in the sweet soy sauce and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer. -
Season and Thicken:
Taste the stew and adjust the seasoning with sugar, salt, and black pepper as needed. Add the dissolved cornstarch to thicken the sauce. Continue cooking until the sauce has reduced slightly and the flavors have melded together. -
Finish and Serve:
Once the sauce has thickened and the meatballs are well-coated, turn off the heat. Serve the semur bola-bola daging sapi hot, garnished as desired.
This Indonesian-style meatball stew is a comforting and flavorful dish, perfect for a hearty meal. Enjoy the rich, savory flavors and the tender meatballs that soak up the delicious sauce!
