Recipe by Pets'R'us
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.
Top Review by kiwidutch
I also took Bergy's advice and used the crockpot (well on this occasion Himself did) The only thing Himself left out was the shrimp paste because it got forgotten on the shopping list... we are really liking the combination of flavours here and the spicy heat is bonus, intensifying the flavours. We also omitted the oil because the grease from the meat was enough, and since the garlic cloves were small, Himself threw in 7 or 8 cloves. This recipe will be coming bacl to a Kiwidutch table SOONEST! Thanks !!! oh.. and it smelled so good that it never made it to the next day... sounds like this would be even BETTER if we could only manage that LOL
- 1 lb lean stewing beef, cut in chunks
- 2 medium onions, chopped
- 2 tablespoons sambal oelek
- 3 -4 birds eye chiles
- 4 cloves garlic
- 1 teaspoon shrimp paste
- 4 kaffir lime leaves
- 3 bay leaves
- 1⁄2 cup ketjap manis (sweet soja sauce)
- 1⁄3 cup oil (for frying)
Directions See How It's Made
- 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).
- Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
- Process until you have a paste.
- Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
- Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
- Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
- 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.
- The little chilies make this dish pretty hot and I sometimes leave them out.