Kalio Daging & Telor Pedas: A Flavorful Indonesian Delight
Embark on a culinary adventure with this traditional Indonesian dish, Kalio Daging & Telor Pedas. This rich and spicy beef and egg curry is perfect for special occasions or a hearty family meal. The dish features tender beef, beautifully infused with aromatic spices and creamy coconut milk, creating a flavor profile that’s both comforting and invigorating. Let’s delve into the ingredients, preparation steps, and nutritional information to guide you through creating this delectable dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (daging sapi) | 1 kg |
| Free-range eggs (telor kampung) | 5 |
| Coconut milk (santan kara) | 3 packs (65ml each) |
| Lemongrass (serai) | 2 stalks (crushed) |
| Turmeric leaves (daun kunyit) | 2 sheets |
| Kaffir lime leaves (daun jeruk purut) | 4 sheets |
| Garlic (bawang putih) | 10 cloves |
| Red onions (bawang merah) | 15 cloves |
| Large red chilies (cabe merah besar) | 5 |
| Bird’s eye chilies (cabe rawit) | 20 (to taste) |
| Candlenuts (kemiri) | 5 |
| Ginger (jahe) | 3 cm (roasted) |
| Turmeric (kunyit) | 3 cm (roasted) |
| Ground turmeric (kunyit bubuk) | 1 tsp |
| Galangal (lengkuas) | 2 cm |
| Coriander (ketumbar) | 1/2 tbsp |
| Nutmeg (pala) | 1/2 nut |
| Cumin (jintan) | 1 tsp (toasted) |
| Salt (garam) | 2 tsp |
| Beef flavor seasoning (royco rasa sapi) | 1 pack |
| Beef broth (air kaldu sapi) | 750 ml (reserved from cooking beef) |
| Fried shallots (bawang merah goreng) | 3 tbsp |
Preparation Steps
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Prepare the Meat and Eggs: Begin by boiling the beef until tender. In a separate pot, hard boil the free-range eggs. Once cooked, drain both the beef and eggs, allowing them to cool slightly.
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Create the Spice Paste: In a food processor or mortar and pestle, blend together the garlic, red onions, large red chilies, bird’s eye chilies, candlenuts, ginger, roasted turmeric, galangal, coriander, nutmeg, and cumin until you achieve a smooth paste.
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Sauté the Spices: In a large frying pan, heat a drizzle of oil over medium heat. Add the spice paste and sauté for several minutes, stirring frequently until fragrant.
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Incorporate Aromatics: Once the spices are aromatic, introduce the kaffir lime leaves, turmeric leaves, and lemongrass into the pan. Stir and sauté for an additional minute to allow the flavors to meld.
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Simmer the Curry: Pour in 500 ml of water and bring it to a boil. Once boiling, add the coconut milk and ground turmeric, stirring until well combined. Allow the mixture to return to a gentle boil.
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Add the Beef and Eggs: Carefully place the boiled beef and free-range eggs into the simmering curry. Next, add the reserved beef broth, beef seasoning, and salt. Stir occasionally and let the dish simmer for about 25 minutes, ensuring the bottom of the pan does not scorch.
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Final Touches: Cook until the beef is thoroughly tender and the coconut milk has released its oils, indicating the curry is ready. You want a slightly thickened sauce that clings to the meat and eggs.
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Serve: Once cooked, remove from heat and transfer to a serving dish. Garnish with fried shallots for added texture and flavor. For those who prefer a slightly soupy dish, feel free to add a little extra broth to achieve the desired consistency.
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Pairing: Serve this delightful Kalio Daging & Telor Pedas hot over steaming white rice, and consider a refreshing glass of syrupy iced drink for the perfect balance. Enjoy your culinary creation!
Nutritional Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Sodium | 600 mg |
This Kalio Daging & Telor Pedas not only offers a burst of flavor but also represents the warmth of Indonesian cooking, making it a perfect dish for gatherings or family meals. Happy cooking!
