Ingredients 750g beef chuck, diced
4 tomatoes, roughly chopped
4 potatoes, peeled and quartered
4 carrots, chopped
250ml coconut milk
salt, to taste
steamed jasmine rice, to serve
kecap manis, to serve
chilli sauce, to serve
a wedge of lime, to serve
fried shallots, to serve
For the Spices 5 cloves red shallots, peelend
3 cloves garlic, peeled
1 cm piece galangal, peeled
1 cm piece ginger, peeled
1 cm piece turmeric, peeled
1 teaspoon salt
1 tablespoon sugar
In a food processor, blend all the spice ingredients until smooth and paste like. Heat 2 tablespoons of vegetable oil in a frying pan and fry the spice paste until aromatic. Transfer to a bowl and set aside.
In a stockpot, bring 2L of water to the boil. Add in the diced beef and cover. Turn the heat down and simmer for 30 minutes.
Add in the potatoes, carrots, tomatoes and fried spices. Mix well and continue to simmer for a further 15 minutes until the beef and vegetables are tender.
Stir in the coconut milk. Season with salt.
Ladle to a bowl, sprinkle some fried shallots and serve with steamed jasmine rice, together with kecap manis, chilli sauce and lime.