Entry to our IndoRecipe Flickr Competition
By:Fotoos Van Robin
Make a bumbu/paste by blending:
2 t ground cumin
2 t ground corianderseeds
4 kemiri nuts, roasted
2 lemongrass, chopped
1 t laos powder
½ t kurkuma (koenjit)
1 big piece of ginger
2 single clove garlics
2 big red onions
½ t trassi (shrimppaste)
6 lomboks (red chiles)
6 T water
Fry this paste in a pan until fragrant, then add:
1,1 kg stewing beef, rubbed with
2 T sambal oelek
1 t gulu djawa (brown sugar)
½ block of santen
300 ml milk
300 ml water
Salt or chickenstockpowder
2 salaam leaves
4 lemonleaves
Simmer for at least 4 hours until tender. The sauce should reduce until think and sticky.
This recipe is based on my mothers recipe which was based on the recipe from our indonesian neighbour Roos. I think the milk is the secret ingredient.
( T = Tablespoon, t = teaspoon)
