Daging Sapi Rica Rica (Traditional Recipe)
Ingredients:
- 600 grams beef (I use tenderloin)
- 2 stalks lemongrass
- 6 kaffir lime leaves
- 2 large tomatoes
- 2 potatoes, fried until 3/4 cooked (optional)
For the Spice Paste:
- 15 shallots
- 2 large red chilies
- 20 bird’s eye chilies
- 3 candlenuts
- 2 thumb-sized pieces of ginger
- 1 thumb-sized piece of turmeric
- Salt, sugar, and pepper to taste
Instructions:
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Prepare the Ingredients: Cut the tomatoes into small pieces and lightly crush the lemongrass. To expedite the process, I typically grind the ginger, turmeric, and candlenuts into a fine paste, while blending the shallots, red chilies, and bird’s eye chilies coarsely.
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Pre-cook the Beef: Boil the beef until it is about half tender. Alternatively, you can use a pressure cooker for approximately 10 minutes. Once the beef is cooked, cut it into bite-sized pieces. Reserve the beef broth for later use in the dish.
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Cook the Spice Paste: Heat oil in a pan and sauté all the spice paste ingredients (excluding the tomatoes) until fragrant.
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Add Tomatoes: Incorporate the chopped tomatoes into the pan, cooking until the spices are partially cooked and the tomatoes have softened.
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Combine Beef and Spices: Add the beef pieces to the pan and stir to ensure they are well coated with the spice mixture. Season with salt, sugar, and pepper.
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Simmer with Broth: Pour in enough of the reserved beef broth to cover the mixture. Stir well and cook until the flavors meld and the liquid is absorbed.
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Add Potatoes: If using, add the pre-fried potatoes to the pan. Mix thoroughly and adjust seasoning if needed, adding more salt, sugar, or pepper as desired.
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Serve: Once the dish is well-seasoned and the potatoes are integrated, serve hot.
This traditional Indonesian dish, Daging Sapi Rica Rica, is known for its rich and spicy flavors that come from the aromatic blend of lemongrass, kaffir lime leaves, and a variety of chilies. Enjoy this hearty meal with steamed rice for a complete experience!
