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Daging Berempah
 


 
 

INGREDIENTS:

  • 1 kg of gravy beef/chuck steak, cut across the grains into 1.5 cm slices)

  • 3 tbs of cooking oil

  • 1 stalk of curry leaves

  • 3 tbs of dark soy

  • 2 tbs of kecap manis

  • 2 tbs of sugar

  • 2/3 cup of tamarind concentrate

  • 3 to 5 dried chillies

  • stock or water

  • 1 red chili, finely diced (garnish)

 

 

FOR THE SPICE MIX:

  • 1 tbs of cumin seeds

  • 1 tbs of fennel seeds

  • 1 tbs of black peppercorns

  • 10 cloves

  • 2 star anise

  • 3 cm piece of cinnamon

  • 1 stalk of curry leaves

PREPARATION:

  • Put beef and instant tamarind concentrate in the pot.

  • Prepare the spice mix.

  • Fry spice mix in a heavy bottom pot for 30 seconds on medium heat then add in the curry leaves.

  • Immediately add in the beef and coat the beef well in the spice mixture. Add in a few whole dried chillies for the extra background kick. Fry the beef for 5 minutes.

  • Next add seasonings, tamarind and enough water or stock to submerge the beef. Cover and simmer for 1.5 - 2 hours.

  • Uncover the pot in the last 10 minutes of the cooking time to reduce the sauce a little.

  • Sprinkle with some diced chillies and serve with plenty of steamed rice.

 

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   Ben van Wijnen

 

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