Daging Bumbu Bali Indonesian Meat Dish
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.
Steps
Add enough water to the beef to cover , bring very slowly to a simmer and cook until done ,.
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.
Ingredients
lean stewing beef, onions, sambal oelek, birds eye chiles, garlic, shrimp paste, kaffir lime leaves, bay leaves, ketjap manis, oil, vinegar, salt, sugar