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Prep 15 mins
Cook 1 hr 20 mins
My sister in law is from Indonesia. I learned how to prepare this from watching her. It can be VERY spicy depending upon the number of red jalapenos you decide to use-but you have to use at least 2 for the dish to have the right flavor. If you like spicy food you will really enjoy this dish. Ketjap Manis (also known as kecap manis) is a sweet and thick soy sauce found in some larger super markets and all asian markets. I see there is alsoa recipe for it on zaar if you can't find it else where.
- 2 -3 lbs beef chuck steaks, cubed about 11/2in by 11/2 in
- 2 tablespoons canola oil, divided
- 1 white onion, chopped about the same size as you cube the beef
- 2 -6 red jalapeno chiles, stems removed
- 2 roma tomatoes, cut in half
- 6 garlic cloves
- 4 cups coconut milk (2 cans is what I use-light or regular both work as well)
- 1⁄2 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 pinch salt
- 3 tablespoons ketjap manis
- For the sauce put the peeled garlic, roma tomatos, jalapenos and 1 can of coconut milk into a blender and puree til smooth. Set aside.
- In a large heavy bottomed pot heat 1 T oil over med-hi heat and saute the onion til soft about 4 mins and add a pinch of salt. Remove the onion a put to the side.
- Put the pot back onto to the heat and turn up a bit then add half the beef, browning it on all sides about 5 minutes. Remove the beef and add the rest of the beef and do the same with it. When finished return the previously browned beef back to the pot and pour in the sauce as well as the other can of coconut milk and bring to a light simmer. At this point reduce the heat to a temp that allows the beef and sauce to simmer very gently.
- Add the 1 tsp of salt and the others spices as well as the ketjap manis.
- You will need to stir now and again to keep the sauce from sticking and burning to the bottom.
- About 40 mins in add the sauted onions.
- This will take about a little over an hour to thicken into a thick sauce and tenderize the beef. I have had it even take a bit longer.
- When finished the dish will be a much darker color and have a much thicker sauce than when you began preparing it. Taste sauce and adjust seasonings-add extra ketjap manis and/or salt if needed.
- Serve it over your favorite rice. I often top mine with chopped cilantro and a scoop of plain yougurt-but my sister in law doesn't.
- Enjoy and God Bless!
I was pleasantly surprised by this dish, whilst making the sauce it kinda loked like a smoothie but when it all came together it full of flavor and just the right amount of kick(added some chilli flakes) and evn made the ketjab sauce. did cut the cooking time down
Cut it down to two servings (.25 pot) and still used 1 jalapeno. It was hot and spicy but good. I sorta rushed it as I found the recipe mid afternoon and still had to go to the store. It may not have been as dark as yours and the meat wasn't fork tender. Will make again. Thanks for posting!!