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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%

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DAGING BUMBU BALI - Indonesian meat-dish

Recipe #42436 | 2½ hours | 20 min prep | add private note
Pets'R'us

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 (change servings and units)

Ingredients

Directions

  1. 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. 2
    Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
  3. 3
    Process until you have a paste.
  4. 4
    Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
  5. 5
    Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
  6. 6
    Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
  7. 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. 8
    The little chilies make this dish pretty hot and I sometimes leave them out.

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Featured Reviews for This Recipe

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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

0 people found this review helpful

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    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.

    0 people found this review helpful

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  • 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.

    2 people found this review helpful

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    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!

    1 person found this review helpful

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  • Read all 7 reviews

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