Sapi Garo Rica Without Potatoes
Ingredients:
- Special cut beef, sliced to your preference
- Spice Paste:
- 6 cloves garlic
- 10 curly red chilies
- 5 bird’s eye chilies
- 1 piece of ginger (about 1 inch)
- 1 piece of galangal (about 1 inch)
- 1 piece of turmeric (about 1 inch)
- 2 bay leaves
- 1 stalk lemongrass, smashed
- Salt to taste
- Black pepper to taste
- Flavor enhancer (optional), to taste
- Vegetable oil
- Water as needed
Instructions:
-
Prepare the Spice Paste: Begin by finely grinding the garlic, curly red chilies, bird’s eye chilies, ginger, galangal, and turmeric together. For the best flavor, use a mortar and pestle instead of a blender to achieve a more aromatic and robust paste.
-
Sauté the Spice Paste: Heat a generous amount of vegetable oil in a large pan over medium heat. Add the freshly ground spice paste to the hot oil and sauté until fragrant and the paste is well-cooked.
-
Add Aromatics: Once the spice paste is aromatic, add the bay leaves and smashed lemongrass to the pan. Continue to cook for a few more minutes to release their flavors.
-
Simmer: Pour in enough water to cover the beef. Season with salt, black pepper, and a flavor enhancer if using. Stir to combine everything well.
-
Cook the Beef: Add the beef slices to the pan. Allow the mixture to come to a gentle boil, then reduce the heat to low and cover. Simmer until the beef becomes tender and the flavors are absorbed, checking occasionally and adding more water if necessary.
-
Adjust Seasoning: Taste the dish and adjust the seasoning if needed. Ensure that the beef is tender and the flavors have melded together.
-
Serve: Once the beef is tender and the sauce has reduced to your desired consistency, serve the dish hot. Enjoy the rich, spicy flavors of this traditional Indonesian beef stew.
This hearty and flavorful dish is perfect for those who appreciate a spicy kick and aromatic spices. Enjoy it with steamed rice for a complete meal.
