Name: Diced Beef in Rich Coconut Sauce (Sambal Goreng Daging)
Cuisine: Indonesia
Ingredients: 3 shallots or 1 small onion, chopped; 2 cloves garlic; 1 tbsp tamarind water or lemon juice; 112 g/4 oz/1 cup creamed coconut, chopped; 2 tbsp olive or peanut oil; 2 ripe tomatoes, peeled and chopped; 2 kaffir lime leaves, or lemon or bay leaves; 1 tsp paprika; ½ tsp salt, or more to taste; 1 tsp ground coriander; 5-cm/2-inch piece of fresh lemon grass; 420 ml/15 fl oz/2 cups hot water; 1 tsp shrimp paste (optional); 2 candlenuts, chopped (optional); 112 g/4 oz/1 cup mangetout or sugar peas; 56 g/2 oz/½ cup fresh peté beans, cut into halves (optional); 450 g/1 lb topside or silverside, cut into 1-cm/½-inch cubes; 5-cm/2-inch piece of ginger, peeled and sliced; ½–1 tsp sambal ulek; 2 tbsp cold water

Preparation info

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

Like rendang, this has become a national dish, and in fact is well known all over South-East Asia. I include it in all my books. Sambal goreng is really a kind of all-purpose recipe, or more accurately a general name for a whole class of dishes in which you can cook many kinds of meat. With chicken, it becomes sambal goreng ayam. If you use hard-boiled eggs as well, it becomes sambal goreng ayam dan telur. With prawns/shrimp, it is sambal goreng udang, and