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Recipe Book Contents

Beef Opor

One of our members, Bapak Besar, offered to give us some Indonesian recipes, and several members said they would like some. Here is one of those recipes. I have added it "as is" with some notes to clarify when necessary.

(Serves 2)

  • Beef (thigh): 0.5 kg.
  • Thick coconut milk: 1 cup (Probably the same as canned coconut cream)
  • Liquid coconut milk: 3 cups (Probably regular unsweetened canned coconut milk)
  • Candlenut: 5 items (You can substitute macadamia nuts or cashews
  • Shallots: 9 grains (Probably 9 shallots. They are like small onions)
  • Garlic: 4 cloves
  • Cumin: ½ teaspoon
  • Coriander: ½ teaspoon
  • Bay leaves: 4 pieces
  • Lime leaves: 3 pieces (Kaffir lime leaves, similar to bay leaves. Substitute zest of 1 lime)
  • Lemongrass: 1 stick (Substitute zest of 1 lemon)
  • Galangal: ½ knuckles (Substitute young fresh ginger. Probably 1 inch)
  • Pepper: ½ teaspoon
  • Salt to taste

(Preparation: 10 Minutes. Cooking: 30 minutes)
  1. Cut beef into about 15 pieces.
  2. Chop some of the shallots, saute them, and set them aside.
  3. Chop the rest of the shallots and mash together with the candlenuts, garlic, cumin, and coriander. Finely chop the galangal and lemongrass.
  4. Add the meat and the all the above spices to a hot pan with a little oil and saute lightly.
  5. Add the liquid coconut milk. Add the lime leaves and bay leaves. Bring all to a boil, cover, and lower heat and simmer till meat is tender.
  6. Add the thick coconut milk as needed to keep the sauce moist, stirring regularly "so that the coconut milk doesn't break."
  7. Remove the lime leaves and bay leaves and serve "with a closed space" over rice and topped with the sauted shallots.

The blue quoted phrases above are from the original directions submitted by Bapak Besar. I have no idea what he means, even after comparing it with other Indonesian recipes, which I used to make more sense of most of his directions. I hope it turns out well!

Contributed by Bapak Besar