Spicy Tamarind Beef with Aromatic Coconut Sauce

Daging Sapi Bumbu Rujak

Ingredients:

• 400 grams beef
• 1 stalk lemongrass
• 1 bay leaf
• 2 kaffir lime leaves
• 1 tamarind ball (about the size of a marble)
• 65 ml coconut milk (1 sachet of Kara)
• 4 tablespoons palm sugar
• 1 tablespoon granulated sugar
• Seasoning (optional)
• Fried shallots for garnish
• Cooking oil for sautéing

Spice Paste (Bumbu Halus):

• 9 large red chilies
• 18 bird’s eye chilies (adjust to taste)
• 5 cloves garlic
• 8 cloves shallots
• 6 candlenuts, fried
• Salt to taste

Preparation Steps:

1. Cook the Beef: Begin by boiling the beef until it is cooked through. Allow it to cool, then slice it thinly against the grain. Pound the beef lightly with a pestle or a meat tenderizer to slightly flatten it without breaking it apart.

2. Prepare the Spice Paste: In a blender or a mortar and pestle, grind the large red chilies, bird’s eye chilies, garlic, shallots, candlenuts, and salt into a smooth paste.

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3. Sauté the Spice Paste: Heat a small amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Add a little water to prevent the paste from sticking and burning.

4. Add the Aromatics and Sweeteners: Add the lemongrass, bay leaf, kaffir lime leaves, palm sugar, granulated sugar, and tamarind ball. Stir well to combine. Pour in a little more water to help dissolve the sugar.

5. Incorporate the Coconut Milk: Add the coconut milk, stirring continuously to blend it with the spices. Allow the mixture to simmer gently. Taste and adjust the seasoning if needed. If desired, add a small amount of additional seasoning to enhance the flavor.

6. Combine with the Beef: Add the cooked beef slices to the pan, stirring to coat them thoroughly with the sauce. Continue to cook until the beef is well-marinated and the sauce has thickened slightly.

7. Serve and Garnish: Once the beef is well-coated and the sauce has reached your desired consistency, turn off the heat. Transfer the beef to a serving dish and sprinkle generously with fried shallots.

8. Enjoy: This dish features a delightful balance of spicy, sweet, sour, and salty flavors, creating a truly unique taste experience. Serve it with steamed rice and enjoy the complex flavors of Daging Sapi Bumbu Rujak!

Notes:

Daging Sapi Bumbu Rujak is a traditional Indonesian dish that combines tender beef with a rich, flavorful sauce made from a blend of aromatic spices, coconut milk, and tamarind. This dish offers a perfect harmony of heat, sweetness, tanginess, and saltiness, making it a tantalizing treat for your taste buds. For those who prefer a milder heat, the number of bird’s eye chilies can be adjusted to suit your palate. This dish is best enjoyed fresh but can also be refrigerated and reheated, allowing the flavors to deepen over time.