5 typical Indonesian beef recipes with authentic taste, definitely add rice!

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Brilio.net – Beef dishes always have a special place on Indonesian dining tables. The savory aroma combined with spices makes it difficult for anyone to resist the first bite.

From Javanese to Sumatran kitchens, each region has its own unique way of processing beef into mouth-watering dishes. Every bite brings a rich taste of tradition, as if bringing back memories of the aroma of old kitchens.

Call it krengsengan with a sweet savory taste that penetrates the meat fibers, or stew with a thick soy sauce sauce that makes the rice taste more delicious.

There is also dried balado jerky which is tempting with a spicy Minang bite sensation. All of these types of dishes rely on the power of Indonesian spices which never fail to make anyone fall in love from the first bite.

Typical Indonesian beef dishes are not only about taste, but also about respecting time and patience. The cooking process often takes a long time, but the end result is always worth it.

For those who miss the aroma of home or want to bring a special dish to the dining table, various recipes such as krengsengan, stews and dendeng balado are ready to be an inspiration. A dish that is simple in appearance, but extraordinary in taste.

Let’s try the delicious processed meat recipe below together BriliofoodWednesday (5/11)

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Material:
– 500 grams of tuna
– 1 pack of Sasa Javanese Fried Rice Seasoning
– 1/2 tsp Sasa Beef Flavored Broth Seasoning
– 1 tablespoon shrimp paste
– 3 tablespoons sweet soy sauce
– 3cm
– 10 pcs red bird’s eye chilies
– 5 red onions
– 3 tablespoons oil

How to make:
1. Cut the meat into 2-3cm pieces or according to taste, slice the shallots and ginger, set aside.
2. Mix the meat with soy sauce, petis, Javanese Fried Rice Seasoning Sasa, and Beef Flavored Broth Seasoning Sasa, stir well and squeeze until evenly mixed.
3. Heat oil, add shallots, sliced ​​ginger, saute until fragrant. Then add the meat until it changes color then pour in the water and cayenne pepper and cook until the meat is tender and the water has reduced.
4. Remove and serve

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Material:
– 500 gr beef, thinly sliced
– 1 pack of Kalasan Chicken Ungkep Seasoning Sasa
– 1 pack of Liquid Coconut Milk Sasa

Balado Seasoning:
– 15 red cayenne peppers
– 10 lime leaves
– 5 red chilies
– 5 cloves of garlic
– 5 red onions
– 2 cm galangal, crushed
– 2 bay leaves
– 1 lemongrass stalk, bruised
– Cooking oil, to taste
– MSG sauce, to taste

How to make:
1. Boil the beef with Sasa Bumbu Ungkep Ayam Kalasan and Liquid Coconut Milk Sasa until cooked and the spices are absorbed. Fry beef jerky until dry.
2. Saute the ground balado spices, add bay leaves, lime leaves, lemongrass, galangal and Sasa MSG to taste. Saute again until the spices are cooked.
3. Add the beef jerky and mix well with the spices.

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Material:
– 500 g beef
– 30 g wheat flour
– 1 tsp salt
– 1 tsp Now MSG
– 1/2 tsp black pepper
– 1/2 onion
– 3 cloves of garlic
– 5 tablespoons tomato paste
– 100 g carrots, diced
– 100 g potatoes, cut into cubes
– 2 stalks of celery
– 1/2 tsp rosemary
– 1 liter of air
– 1 tablespoon Sasa Beef Flavored Broth Seasoning

How to make:
1. In a bowl, mix beef, flour, salt, Sasa MSG and black pepper.
2. Saute the onions and garlic, add the meat and tomato puree, stir well. let it cook until half cooked.
3. Mix carrots, potatoes, celery and rosemary, cook briefly then add water and Beef Flavored Broth Bumbu Sasa.
4. Cook until cooked and the water has reduced.

4. Beef Tongseng Recipe

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Material:
– 400 grams Beef, cut into cubes
– 1 liter of water to boil
– 500 ml Liquid Coconut Milk Sasa
– 3 pieces of Orange Leaves
– 1 stalk Lemongrass, crushed
– 1 finger of galangal, crushed
– 3 cloves
– 1 small stick of Cinnamon
– 6 red onions, thinly sliced ​​and fried
– 3 cloves of Garlic, thinly sliced
– Cabbage leaves, coarsely sliced ​​to taste
– 1 Tomato, cut into pieces
– 1 tsp salt
– 2 tsp Pepper Powder
– 4-5 tablespoons Sweet Soy Sauce
– Cayenne pepper to taste
– 1 tablespoon cooking oil for frying

Ground spices:
– 10 pieces of Red Onion
– 5 cloves of Garlic
– 3 cm Turmeric
– 1 segment of ginger
– 3 candlenuts, roasted
– 1 tsp Coriander granules
– 1/2 tsp Cumin
– 1/2 tsp Salt

How to make:
1. Boil the meat in water.
2. Heat the oil, saute the ground spices until fragrant, add the lime leaves, galangal and lemongrass. Saute until cooked.
3. Add the stir-fried ground spices to the boiled meat. Cook until the meat is tender and the water has reduced.
4. Pour in the Liquid Coconut Milk Sasa while continuing to stir gently so that the coconut milk doesn’t break.
5. Add cloves and cinnamon.
6. Add the shallots, sliced ​​garlic, sweet soy sauce and season again with salt and pepper until it tastes right.
7. Add cabbage, cook briefly until slightly wilted.
8. Add cayenne pepper and tomatoes. Cook again for a moment.
9. Remove and serve warm with white rice.

5. Beef Padang Satay Recipe

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Material:
– 1 kg beef (choose the lean part)
– 50 ml sweet soy sauce
– 2 tablespoons cooking oil
– 2 cloves of garlic, crushed
– 1 tsp ground pepper
– 1 tsp salt
– 1 tsp coriander powder
– 1 tsp turmeric powder
– 1 tsp chili powder (optional, adjust to desired level of spiciness)
– 10 skewers

How to make:
1. Prepare the marinade ingredients, including spices such as shallots, garlic, ginger, lemongrass and other spices.
2. Puree the spices using a blender or pestle until they form a smooth paste.
3. Mix the ground spices with other ingredients, such as sweet soy sauce, oil and other flavorings.
4. Take the meat that has been cut into satay-sized pieces, and soak it in the marinade mixture. Marinate for up to 2 hours.
5. Thread the marinated meat onto skewers.
6. Grill over coals or grill until cooked and brown.

(brl/lak)