Recipe by Paka
This was given to me by our Australian exchange student whose family came from Jakarta. It is wonderful with plain rice, especially good with jasmine rice and great all on it's own!
Top Review by Leggy Peggy
So simple, so full of flavour! We all loved it -- we being mum, dad and exchange students from Czech, France and Japan. I made a batch and a half, subbing macadamia nuts for the candle/cashew nuts. Also added a tablespoon of ketjap manis and a full teaspoon of my adored sesame oil. At first I was worried there would be too much liquid, but it cooked down beautifully in the 35 minutes you suggested. The broth is absolutely delicious. Served with Recipe #324541. Paka, thanks so much for posting this Indonesian gem. Made and thoroughly enjoyed for Pick a Chef.
- 453.59 g flank steak, thinly sliced
- 14.79 ml peanut oil
- 6 candle nuts or 6 cashew nuts, slightly crushed
- 3 spring onions, sliced
- 2 piece fresh ginger, minced (1/4 inch thick)
- 3 clove garlic, sliced thinly
- 226.79 g can water chestnuts, drained
- 118.29 ml soy sauce
- 1.23 ml sesame seed oil
- 473.18 ml water
Directions See How It's Made
- Slice steak thinly and set aside.
- Brown the onions, garlic,ginger and candle nuts in the peanut oil.
- Add the meat slices and water chestnuts, cook for 5 minutes.
- Add the soy sauce and water and cook for at least 35 minutes.
- Salt and pepper may be added to taste.
- Serve over jasmine rice or plain rice.