Home | Beef
Ingredients: • 1 ½ tablespoons oil • 500 g (1 lb) beef, cut into bite-sized pieces • 1 stick cinnamon • ¼ teaspoon ground nutmeg • 2 cloves • 1 ripe tomato, diced • 3 tablespoons sweet Indonesian soy sauce • 500-750 mL (2-3 cups) hot water • ½ teaspoon salt • 1 tablespoon Crispy Fried Shallots Spice Paste: • 1 teaspoon coriander seeds • 1 teaspoon black peppercorns • 3 candlenuts • 4 clove garlic, peeled • 6 shallots, peeled • 1 cm ( ½ in) fresh ginger root, peeled and sliced Preparations: 1. To prepare the Spice Paste, dry-fry the coriander seeds, peppercorns and candlenuts in a skillet over low heat until fragrant and the nuts are golden brown. Grind in a blender or spice grinder until fine. Add and grind the garlic, shallots and ginger to a smooth paste. 2. Heat the oil in a wok. Add the Spice Paste and cook over low heat, stirring frequently, until fragrant, about 2 minutes. 3. Add the beef, cinnamon, nutmeg and cloves and stir-fry until the meat changes color and is well coated with the spices, about 5 minutes. Scrape the bottom of the pan firmly to remove any dried pieces, then add the tomato, sweet soy sauce and just enough water to cover the beef. Bring to a boil, cover and simmer until the beef is tender, about 45 minutes. Place in a serving bowl and garnish with Crispy Fried Shallots. Serves: 4 Preparation time: 15 mins. Cooking time: 1 ½ hours
