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.
Provided by PetsRus
Categories Curries
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
- 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.
BALI BEEF
Make and share this Bali Beef recipe from Food.com.
Provided by ReeLani
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown beef and onion in a skillet and drain.
- Combine with the rest of the ingredients except the grated cheese.
- Pour into a 2 qt casserole dish.
- Top with grated cheese.
- Bake 45-50 minutes.
Nutrition Facts : Calories 616.3, Fat 35.4, SaturatedFat 16, Cholesterol 145.3, Sodium 603.2, Carbohydrate 30.4, Fiber 3, Sugar 6.4, Protein 42.4
PERFECT TENDERLOIN STEAK - BALI STYLE
A nice juicy steak with a spicy, Balinese twist. One of the specialties of Café Loetje, The Netherlands.
Provided by LJAG4890
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
- Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
- Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
- Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
- Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
- Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
- Your steaks are finished if they have a nice all around tan and brown shade.
- Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
- Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
- Serve with french fries, a light salad and some white bread to dip into the gravy.
Nutrition Facts : Calories 356.4, Fat 40.3, SaturatedFat 25.5, Cholesterol 106.9, Sodium 354.9, Protein 0.4
BALI BEEF CASSEROLE
Make and share this Bali Beef Casserole recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef in a frying pan; pour off drippings.
- Combine beef and remaining ingredients in a 2 quart covered casserole dish.
- Bake 30 minutes.
Nutrition Facts : Calories 326.7, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 679.2, Carbohydrate 18.4, Fiber 1.4, Sugar 2.8, Protein 23.1
BETTY'S SLOW COOKED BALINESE BEEF CURRY
Fall apart tender beef in a rich Bali style curry sauce. This recipe included a home made traditional style Balinese curry paste made by you to create an amazing curry dish. This curry can be made a day or two ahead of time and re-heated when needed -perfect for when your hosting a dinner party or get together at your place....
Provided by Betty Bramanis
Categories Casseroles
Time 2h50m
Number Of Ingredients 17
Steps:
- 1. Using a sharp knife, chop the beef into large 1 inch (3cm chunks.
- 2. Heat the oil in a large heavy based fry pan. Sear the beef (just browned but not cooked all the way through) in two batches and pop into a large stove top casserole dish (such as le creuset or bessemer)
- 3. In the same fry pan, cook the onion, stirring often. Add to the beef in the casserole dish. Remove the frying pan from the heat
- 4. Use a food processor or large mortar and pestle to bend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, tumeric, salt, pepper and oil to a smooth paste.
- 5. Re-heat the frying pan, stir fry the curry paste for 2 minutes until it becomes fragrant. Stir in the coconut milk, kecap manis, water and cashews. Bring the boil.
- 6. Add the curry paste to the beef and onions in the casserole dish, cover and cook over a low heat stirring occasionally for about 2 - 2 1/2 hours. The meat will be fork tender.
- 7. Serve with steamed fragrant rice and a medley of seasonal steamed vegetables.
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