SAMBAL GORENG DAGING

INGREDIENTS

• 800 gm Beef shank, cut into 2 cm cubes
• 4 Bay leaves
• 120 ml Tamarind juice
• 500 ml Water
• 4 tbls Rice Bran oil
• 2 stalks Lemongrass bruised and knotted
• 6 Kaffir Lime leaves
• 100 ml Coconut cream
• 3 tbls Kecap manis
• 2 tbls Palm sugar
• ½ tbls Salt
• Grind the following into spice paste
• 100 gm shallots Spanish Onions
• 5 Garlic cloves
• 5 red Lombok Chillies
• 5 cm Galangal
• 2 cm knob Ginger
• 1 tbls Coriander seeds
• 3 Macadamia nuts

METHOD

1. Place Beef cubes, Bay leaves, Tamarind liquid, and Water in a pot. Bring to a boil, reduce heat and simmer for 30 to 45 mins, until Beef is tender. Drain and set the Beef aside.
2. Heat oil in a pan and sauté Beef cubes for 2-3 mins. Remove Beef from the pan and set aside.
3. Add spice paste, Lemongrass, and Kaffir Lime leaves to the pan and cook until fragrant, about 5 mins.
4. Add Coconut milk, Kecap manis, Palm Sugar, and Salt. Mix well and bring to a boil.
5. Return the Beef to the pan, mix well, reduce heat and simmer until the sauce has reduced and thickened, 5 mins. Turn off heat and serve immediately.