Best Daging Bumbu Bali Indonesian Meat Dish Recipes
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 CHICKEN - AYAM BALI
A great Indonesian recipe that has turned into a family favorite. You can make it as spicy or mild as you like. You must go to your nearest asian store for some of the ingredients (be sure to find the dutch/indonesian section), but it is worth it. Serve it with a side of sticky rice and mix the sauce in - yummy!
Provided by Lgallo
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat some oil in a large, deep frying pan and brown the chicken on all sides. Remove the chicken and set aside.
- 2. While the chicken is cooking place the shallots, garlic, candle nuts, ginger and the sambal ulek/red chilli peppers in a chopper/blender. Puree all the ingredients.
- 3. In the same frying pan stir fry the puree for 5 minutes. Doesn't that smell amazing?.
- 4. Add the coconut milk and kecap manis and stir to combine. Then add the the chicken. Simmer for 30-60 min until tender. The sauce will thicken as it simmers.
- 5. Serve hot with some sticky rice. Enjoy!
Nutrition Facts : Calories 618.2, Fat 29.8, SaturatedFat 19.3, Cholesterol 92.8, Sodium 129.5, Carbohydrate 55.9, Fiber 0.4, Sugar 52.1, Protein 31.9
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