Daging bumbu Bali - Indonesian Sous Vide
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One of these dishes that show you how wonderful sous vide can be. A colorful tasty beef stew from Indonesia
- 0.5 Kg of beef with plenty of fat (around the neck)or flap, skirt or porterhouse steak. Make sure is 2.5 cm thick and cubed
- 8 charlottes cut finely
- 3 sliced gloves of garlic
- 1 - 3 chopped lomboks or good chilis
- 1.5 tspn of Trassi (dried fried shrimp paste)
- 4 salam leaves
- 1 tspn Asem (Tamarind)
- 2 cm of Loas (Galangal fresh or powder (2 tspn))
- 1 fresh lemon grass cut in three pieces
- 2 pices of palm sigar to taste or dark cane sugar (2 tspn)
- 2 Tspn Ketjap Manis (Sweet soysauce)
- 15 CL water and salt to taste
Ingredients
1Gently fry the beef in some coconut oil for 5 minutes on all sides until borwn and take out of the pan
2Fry the charlottes, garlic for 5 minutes then add the rest of the ingredients and cook for 10 minutes. Mix well. Add the beef and cook for another 5 minutes
3In a souvide machine: Add the mixture in the bag and cook for 36 hours at 64 degrees Celcius or slow cook on low heat for 2 days and ad water as needed.
Make in advance one day then it tastes even better. Serve with white rice