Empal Serundeng Daging Sapi Recipe
Ingredients:
- 1 kilogram of beef
- 3 bay leaves
- 3 kaffir lime leaves
- 1 tablespoon tamarind paste (soaked in 50ml water)
- 1/2 young coconut, grated
- 1 thumb-sized piece of ginger, smashed
- 1 liter water for boiling the beef
For the Spice Paste:
- 5 dried red chilies
- 10 cloves garlic
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 3 thumb-sized pieces of galangal
- 1 thumb-sized piece of ginger
- 2 stalks lemongrass
- 1 tablespoon salt
- 2 tablespoons palm sugar (or one small ball)
Instructions:
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Cook the Beef:
- In a large pot, combine the beef with 1 liter of water, bay leaves, and the smashed ginger. Bring to a boil and simmer until the beef is tender.
- Once the beef is tender, cut it into thin strips following the grain of the meat. Use a meat mallet to pound the strips thinly.
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Prepare the Spice Paste:
- In a blender or food processor, combine the dried red chilies, garlic, coriander seeds, cumin seeds, galangal, ginger, and lemongrass. Blend into a smooth paste.
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Marinate the Beef:
- In a large bowl, mix the thinly sliced beef with the prepared spice paste, kaffir lime leaves, and tamarind water. Massage the mixture into the beef and let it marinate for 30 minutes.
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Cook the Beef Mixture:
- Heat a large skillet over medium-low heat. Add the marinated beef mixture along with 300ml of the beef broth from the initial boiling. Cook, stirring frequently, until the liquid has mostly evaporated.
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Add Coconut:
- Once the liquid has reduced, stir in the grated young coconut. Continue to cook, stirring constantly, until the mixture is completely dry and the beef is well-coated with the coconut and spices.
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Serve:
- Your Empal Serundeng Daging Sapi is now ready to enjoy. Serve it as a flavorful accompaniment to your favorite dishes.
Enjoy this traditional Indonesian dish, which offers a rich blend of spices and textures, perfect for a special meal or as a standout item in a festive spread.
