Spicy Indonesian Beef and Potato Stir-Fry with Stink Beans

Sambel Goreng Kentang, Beef, and Pete

Ingredients:

• For the Spice Paste:

  • 6 shallots
  • 5 garlic cloves
  • 2 red chilies
  • 6 curly red chilies
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • Water, as needed

• Additional Ingredients:

  • 3 potatoes, cut into cubes and fried
  • 200 grams beef, pre-cooked
  • 2 bay leaves
  • 1 lemongrass stalk
  • Cooking oil
  • 1 board of petai (stink beans), peeled

Instructions:

1. Prepare the Spice Paste:

   • Blend shallots, garlic, red chilies, curly red chilies, sugar, and salt together with a small amount of water until smooth. Set aside.

2. Cook the Spice Paste:

   • Heat a sufficient amount of cooking oil in a pan over medium heat. Add the spice paste along with bay leaves and lemongrass. Sauté until fragrant and the paste begins to change color.

3. Add the Beef:

   • Incorporate the pre-cooked beef into the pan. Stir well to combine with the spice paste and cook until the beef is well-coated with the spices.

4. Combine Potatoes and Pete:

   • Add the fried potato cubes to the pan. Next, add the petai, and cook briefly on the side of the pan until aromatic. Stir everything together to ensure the spice paste is evenly distributed.

5. Serve:

   • Remove from heat and serve the Sambel Goreng hot with steamed white rice or warm nasi liwet.

Enjoy this flavorful and aromatic Sambel Goreng as a delightful complement to your meal!