Spicy Beef and Egg Stew with Rujak Seasoning
Ingredients:
- 500 grams of lean beef, cut into pieces and cleaned
- 5 hard-boiled eggs, peeled
- 10 roasted candlenuts
- 100 grams red chili peppers
- 10 bird’s eye chilies (optional, for extra heat)
- 5 curly red chilies
- 10 shallots
- 3 cloves garlic
- 2 tomatoes
- 1/2 thumb-sized piece of tamarind, softened
- 1 thumb-sized piece of crushed galangal
- 1 stalk lemongrass, tied in a knot and crushed
- 2 bay leaves
- 2 kaffir lime leaves
- 1 teaspoon palm sugar
- Salt to taste
- Cooking oil for frying and sautéing the spices
- Approximately 1.5 liters of water
Steps:
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Prepare the Spice Mix:
- Heat oil in a pan and fry the large red chilies, small bird’s eye chilies (if using), shallots, garlic, and tomatoes until they are softened and aromatic.
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Blend the Spice Mix:
- Once the spices are well-fried, transfer them to a blender along with the roasted candlenuts. Blend until you achieve a smooth paste.
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Sauté the Spice Paste:
- In a clean pan, heat a bit more oil and sauté the blended spice paste until it releases its fragrant oils and deepens in color.
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Cook the Stew:
- Add the tamarind, crushed galangal, lemongrass, bay leaves, and kaffir lime leaves to the pan. Stir well to combine all the flavors.
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Add the Beef and Eggs:
- Pour in the water and bring the mixture to a boil. Once boiling, add the beef pieces and hard-boiled eggs. Season with palm sugar and salt.
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Simmer:
- Reduce the heat to a gentle simmer. Cook until the beef is tender and the stew thickens as the liquid reduces.
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Serve:
- Serve hot with steamed rice and crispy crackers on the side.
This hearty and spicy dish, known for its rich and tangy flavor, pairs wonderfully with warm rice and adds a delightful kick to your meal. Enjoy!
