Recipe by Dapur Rasamasa
Serve: 3 Person
Honey was not added on purpose initially, but it added…
Ingredients
- 6 glasses of beef cut into cubes
- 3 tablespoon oil
- 1 lemongrass, bulb crushed
- 2 bay leaves
- 5 kaffir lime leaves
- 2 pieces tamarind
- 3 spring onion stalks, coarsely chopped
- ½ teaspoon salt
- 1 tablespoon grated palm sugar
- 8 glasses water
- 7 shallots, minced
- 5 garlic cloves, minced
Spice Paste
- 1 tablespoon minced turmeric
- 2 tablespoon minced galangal
- 1 tsp minced ginger
- 1 teaspoon minced finger-root
- 1 teaspoon minced aromatic ginger
- 5 keluwak (football fruit), use pulp only
- 1 teaspoon shrimp paste
- 1 tablespoon coriander seeds, pan roasted
- 20 cumin seeds, pan roasted
The secret to this dish is careful selection of ripe keluwak (football) fruit, and preparing the soup the day before so the flavors can mingle overnight.
Steps
- Sauté the spice paste, lemongrass, bay leaves and kaffir lime leaves until fragrant. Remove from heat.
- Boil the beef with the sautéed spice paste and tamarind until tender. Add more water if necessary.
- Add the spring onion, salt and sugar. Taste. Stir evenly and remove from heat.
- Serve with shrimp paste chili sauce, mung bean sprouts, holy basil leaves, shrimp crackers and salted duck eggs.
