Chef's notes
This is my personal favorite dish and version. Definitely recommend experimenting Add lomboks for spice or green tea for additional flavor
Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 3 hours +
- 🍽️ Servings: 4
Ingredients
- 1.5Kg beef in 5cm pieces
- 5 salam leaves
- 2 sticks of lemongrass
- 25gr dried coconut flakes
- 200ml pineapple juice or oj
- 1liter santen (coconut milk)
- 4 red peppers or 2 habanero
- 3tbps corianderseeds
- 5cm piece of laos grated
- 10cm ginger grated
- 1tbsp koenjit
- 10 cloves of garlic
- Lomboks to taste (optional)
Directions
- In a kitchen mixer add peppers,garlic,laos,ginger,koenjit and the koenjit and blend to a paste
- Take the paste and rub it into the beef
- Take the beef and santen and bring to a softboilboil
- Add the salamleaves and lemongrass(bruised) and simmer on low for 2 hours
- Taste add optional lomboks and salt and simmer 1 more hour stirring occasionally
- When the liquid has evaporated and oil floats to the top and the meat is goldenbrown its done
- Toast the coconut flakes and stir it into the stew
- During the cooling down the meat will soak up the liquid we rehydrate this with the pineapple juice