Bumbu Bali Recipes

DAGING BUMBU BALI - INDONESIAN MEAT-DISH

DAGING BUMBU BALI - Indonesian meat-dish image

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

Ingredients

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal oelek
3 -4 birds eye chiles
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup ketjap manis (sweet soja sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

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

Bumbu Bali image

Bumbu Bali, also known as Base Gede, is an Indonesian spice paste that is the basis for many traditional ingredients.

Provided by CookingToEntertain

Categories Paste Sauce

Time 20m

Number Of Ingredients 21

Ingredients

10 cm Greater Galangal
5 cm Lesser Galangal
5 cm Turmeric
3 cm Ginger
7 small Shallots
7 cloves Garlic
3 Red Chilies (mild)
2 Hot Chilies (spicy)
1/4 tsp Shrimp Paste
2 Salam Leaves (or 1 bay leaf)
1 stick Lemongrass
4 tbsp Coconut OIl
1/2 tsp Sea Salt
1/4 tbsp Coriander
1/2 tsp Black Pepper
1/2 tsp White Pepper
3 Cloves
3 Candlenuts
1/4 tsp Cumin
1/4 tsp Nutmeg
1/2 tsp Sesame Seeds

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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