Bumbu Bali 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.
BUMBU BALI
Steps:
- Finely chop all the ingredients except the lemongrass, salam leaves, coconut oil. and Base Wangen.
- Pound all the ingredients (except the coconut oil, salam leaves and lemongrass) in a mortar and pestle, or use a blender. If using a blender add a little bit of water.
- Add the coconut oil to a pan on high heat. Fry the ground spices and add the salam leaves and lemongrass. Stir for 5 minutes until you get a pleasant strong aroma. Now you have made Bumbu Bali!
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- Blend the spices. In a blender, add shrimp paste, garlic, shallots, large red chilies, red cayenne pepper, ginger and red tomatoes. Blend well. Sauté the blended spice and lime leaves in some oil over medium heat until the spices are cooked, and the oils are released.
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Servings 2-4Published 2021-01-31Total Time 45 mins
- Prepare Rujak Sauce. Place all the ingredients of the Rujak sauce in a blender and mix into paste. Add water to ensure an easier mix Pour the mixture onto a pan and heat with low heat, until thoroughly mixed and cooked. Slightly reduced and the sauce is thickened. Once done, take off heat and pour onto a small bowl to set.
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- Boil the chicken with enough water to cover it together with 2 kaffir lime leaves, 1 salam leaf and ginger root. Cook it until the poultry is tender. Discard the water, rinse the meat slightly to get rid of the impurities and shred it to pieces.
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5/5 (1)Category DinnerCuisine IndonesianPublished 2021-06-23
- Start by preparing the larger ingredients for the blender. Chop the shallots in half, slice the ginger roughly, chop the lemongrass into 1-inch pieces, and remove the tops from the chillies and cut them in half. The curry leaves can go in the blender whole. If you’re using a pestle and mortar, chop all of these items very finely.
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