Daging Bumbu Pedas
Ingredients
- 1.5 kg elk cubed, brown and drain, set aside
- 1 thumb of tamarind paste soaked in 1/4 c hot water, strain and collect the water
- 5 kaffir lime leaves
- 4 salam leaves you can use bay leaf
- 1 stalk of lemongrass
- 2-3 cubes of beef/chicken knorr
- 700 ml hot water
- 3 tbsp Dutch sweet soy sauce
- 1 to mato sliced/chopped
Spice Paste
- 1 medium size onion
- 4-5 cloves of garlic
- 1-2 tsp galangal powder
- 5-6 candlenuts
- 1 tsp Asian hard shrimp paste roasted (terasi)
- 1 small thumb ginger skinned
- 7 red bird eye chillies
- 2 tbsp olive oil or veg. oil is fine
- 5 tbsp water
Instructions
- Heat a lil oil and saute spice paste and leaves and stalk until fragrant
- Add in browned elk and stir to coat
- Add in hot water and let it boil
- Turn down heat to medium, cook for 20 minutes
- Turn down heat to low, stir and add in knorr cubes, cook for 15-20 minutes
- Add in tomato, cook for 10 mins
- Add in tamarind water, stir, then pour in sweet soy sauce.
- Cook for another 15 mins or until water level is low and tomatoes dissolved.