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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 4 servings The following items or measurements are not included below: sambal oelek shrimp paste kaffir lime leaves ketjap manis |
||
| Calories 419 | ||
| Calories from Fat 283 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.4g | 48% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 10.7g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 65mg | 21% | |
| Sodium 68mg | 2% | |
| Potassium 570mg | 16% | |
| Total Carbohydrate 9.6g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.2g | ||
| Protein 24.8g | 49% | |
DAGING BUMBU BALI - Indonesian meat-dish
By: Pets'R'us
Oct 7, 2002
I have cooked this dish for more then 25 years and the only thing I have changed about it is that I don't eat it on the day I cook it. I put it in the fridge for up to 2 days or freeze it, (leaving the leaves in), until I need it. This has two reasons, the flavors improve and as the cook I find you can enjoy it more because the smell of the spices, when cooking lessens your appetite.
SERVES 4
Ingredients
- 1 lb lean stewing beef, cut in chunks
- 2 medium onions, chopped
- 2 tablespoons sambal oelek
- 3-4 birds eye chiles
- 4 cloves garlic
- 1 teaspoon shrimp paste
- 4 kaffir lime leaves
- 3 bay leaves
- 1/2 cup ketjap manis (sweet soja sauce)
- 1/3 cup oil (for frying)
- vinegar
- salt
- sugar
Directions
1
Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).2
Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.3
Process until you have a paste.4
Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.5
Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.6
Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.7
Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.8
The little chilies make this dish pretty hot and I sometimes leave them out.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Beef
- Cuisine > Asian > Southeastern > Indonesian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Freezer
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
Featured Reviews for This Recipe
From: MarraMamba
On Jan 15, 2008
Wonderful wonderful dish 
I love it, didnt have shrimp paste so used a little fish sauce. I also used a lot less oil than called for
From: Jewelies
On Jul 3, 2006
Dave saw me simmering the beef and announced that there was 'no way' he was going to enjoy this meal. Well we proved him wrong didn't we 
. I made this the day before, as suggested by Pets. This is full of wonderful flavours and very easy to put together. A definite family keeper. Thanks for posting.
From: Latchy
On Sep 7, 2003
This is one of my favourite recipes, I have been cooking one very similar for the last 33 years.The measurements are just slightly different and I don't normally use bay leaves. I think the shrimp paste is an essential in the recipe (even if it stinks to start with). I used about 2 tablespoons vinegar and 2 teaspoons palm sugar. As I like it hot I used 2 Thai chillies as that is what I grow. Will always be one of my favourite recipes.
From: flower7
On Mar 29, 2006
Was served this dish by the chef herself as part of a Rijstafel and it was excellent! Nice spiced flavor and the meat was very tender. Thanks for the great dinner!
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