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.
- 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)
- Cut beef into about 15 pieces.
- Chop some of the shallots, saute them, and set them aside.
- Chop the rest of the shallots and mash together with the candlenuts, garlic, cumin, and coriander. Finely chop the galangal and lemongrass.
- Add the meat and the all the above spices to a hot pan with a little oil and saute lightly.
- 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.
- Add the thick coconut milk as needed to keep the sauce moist, stirring regularly "so that the coconut milk doesn't break."
- 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