Meat

Recipes included:

1. Braised Beef in Coconut Cream
2. Pork in Sweet Soy Sauce
3. Balinese Lamb Stew
4. Chicken Sates
5. Ox Tongue in Sweet Nutmeg Sauce

Braised Beef in Coconut Milk - Be Sampi Membase Bali

Ingredients:

• 2 tbsp.  Coconut oil
• 250 g. Beef spice paste
• 800 g. Beef shoulder, brisket, or neck, cut in 2 ½ cm cubes
• 2 stalks Lemon grass bruised
• 2 Salam leaves
• 70 g. Galangal peeled, sliced and bruised
• Beef or chicken stock, as much as needed
• 250 ml. Coconut milk
• 2 tbsp Fried shallot  for garnish

Preparation:

1. Heat oil in heavy sauce or stew pan.  Add spice paste and fry over low heat for 2 minutes or until fragrant.
2. Add beef cubes and continue to sauté until meat changes color.
3. Add lemon grass, salam leaves, and galangal and sauté for two more minutes.
4. Add 1 cup of the stock, bring to boil, reduce heat and simmer until meat is 90% cooked. Continue to add more stock as it evaporates.
5. Add coconut milk, bring back to boil and simmer until meat is tender and sauce thickens. Season to taste with salt and pepper.

Garnish with fried shallots.

Important points to successfully prepare a stew:

1. Always use a proper stew pan which has to be shallow and wide open
2. Use only secondary cuts from the forequarter of animals. Shoulder, brisket, neck are ideal.
3. Keep liquid as short as possible, and when adding liquid only cover meat by half. Then reduce until sauce thickens, fill up again with stock by half and repeat this process until meat is tender. This process is called glazing, and as the expression says, when the dish is done it must appear very shiny.
4. For small pieces of meat cut do not cover pan.
5. Just as our grand mother used to do, never cook a stew from start to finish in one go. Put pre-cook the stew in the morning, then allow to rest during the day. Warm up in the evening and finish the stew just before serving.

Pork in Sweet Soya Sauce - Be Celeng Base Manis

Ingredients:

• 2 tbsp.  Coconut or vegetable oil
• 70 g. Shallots, peeled and sliced
• 50 g. Garlic, peeled and sliced
• 800 g. Pork shoulder or neck cut into 2 cm (3/4 in) cubes
• 50 g. Ginger, peeled and sliced
• 4 tbsp. Sweet soy sauce (Kecap Manis)
• 2 tbsp. Salty soy sauce
• ½ tsp. Black peppercorns crushed
• 6-10 Bird’s eye chilies, left whole
• Chicken stock as needed

Preparation:

1. Heat oil in heavy saucepan. Add shallots and garlic and sauté for 2 minutes over medium heat or until lightly colored.
2. Add pork and ginger and continue to sauté for 2 more minutes over high heat.
3. Add sweet and salty soy sauce and crushed black pepper; and continue to sauté for 1 minute.
4. Pour in first about 1 1/2 cup of chicken stock, add bird’s eye chilies and simmer over low heat for approximately 1 hour.
5. When cooked, there should be very little sauce left and the meat will be shiny and dark brown or almost black.
6.  If the meat becomes too dry during cooking, add a little more chicken stock.

Note:

• If pork is not your favorite choice of meat then replace with chicken using either leg bone and skinless cut in even cubes, or wings and legs with the bone in.
• Keep liquid to an absolute minimum and do not cover the saucepan during the cooking process. This will guarantee a lovely dark brown stew with a shiny sauce.

Balinese Lamb Stew - Kambing Mekuah

Ingredients:

• 800 g. Lamb leg or shoulder boneless cut in 2 cm cubes
• 2 tbsp. Coconut or vegetable oil
• 1-cup Basic spice paste (please see basic recipes)
• 1 tbsp. Coriander seeds, crushed
• 1 tbsp. White vinegar
• 12 whole. Cardamom pods (kapulaga), bruised and ground
• 2 stalks. Lemon grass, bruised
• Chicken stock as needed
• 1 cup. Coconut cream

Preparation:

1. Heat oil in heavy saucepan; add spice paste and coriander seeds and sauté for 2 minutes over medium heat.
2. Add lamb, cardamom (kapulaga), lemon grass and continue to sauté until meat changes color.
3. Add 1 to 1½ cups of chicken stocks and vinegar, bring to boil and simmer until ¾ cooked, adding more stock if necessary.
4. Add coconut milk, bring back to boil and simmer until meat is tender. Should the sauce reduce too much, add a little more chicken stock. The sauce should be creamy in consistency.
5. Serve with steamed rice or rice cakes, fried shallots, lemon slices and sliced celery.

Chicken Sate - Sate Yam

Ingredients:

• 800 g (1 ½ lb) Chicken leg bone and skinless cut in 1 cm x ¾ cm stripes
• 3 – 5 Bird’s-eye chilies, finely chopped
• 1 tbsp. Palm sugar finely grated
• ½ cup. Chicken spice paste (see basic recipes)
• 1 pinch. Salt to taste
• Sate skewers

Preparation:

1. Combine meat, chilies, palm sugar, and spice paste and mix well.
2. Spear four pieces of meat very tightly on a sate skewer, cover and marinate for 6 hours in refrigerator.
3. Grill sates over very hot charcoal and baste frequently with basting mix. 1/2 chicken spice paste blended with 1/2 cup oil

Note:

To make sate with beef, lamb or pork, follow the directions above but use basic spice paste for pork and lamb, and beef spice paste for beef.

Ox Tongue in Sweet Nutmeg Sauce - Semur Lidah

Ingredients:

• 2.5 liters Beef or chicken stock
• 1  Ox tongue weighting between 800g – 1.2kg
• 1 cup (250 g) Beef spice paste (please see basic recipes)

• 4  Salam leaves
• 2 stalks  Lemon grass bruised
• 4 Kaffir lime leaves bruised
• 4 tbsp Sweet soy sauce
• 1/4 tsp Nutmeg ground
• 3 medium size Potatoes sliced in wedges
• 1 pinch  Salt to taste

Preparation:

1. In heavy stock pot combine beef stock, spice paste, salam, kaffir lime leaves, and lemon grass and bring to boil. Lower heat and simmer for five minutes.
2. Add ox tongue, bring back to boil and simmer over very low for approximately three hours or until tongue is cooked and very tender. To check doneness insert wooden sate skewer into the middle of the tongue. This skewer must easily slide of the tongue when removed.
3. Remove cooked tongue from stock pot and plunge into ice water and cool.
4. Peel skin off, if necessary with the help of a sharp knife.
5. Slice tongue into thin, even slices.
6. Strain stock into another sauce pan, and reduce down until ½ liter remains.
7. Add sweet soy sauce and potatoes. Bring back to boil and simmer until potatoes are ¾ cooked.
8. Add ox tongue and bring back to boil and simmer until potatoes are soft and sauce has reduced to a lightly silky consistency. Season to taste with salt and crushed black pepper
9. Garnish with fried shallots, and drizzle with a few drops of lime juice.

Note:

A much faster way to cook the ox toungue would be in a pressure cooker. Place tongues into pressure cooker, cover with stock and add spice paste, salam leaves, lemon grass, kaffir lime leaves, nutmeg and sweet soy sauce. Cook at full pressure for aproxmiately 90 minutes. Since we cook the tongue this way it is no longer essential to plunge cooked tongues into ice water, as the skin virtually falls of the meat. All other steps remain the same.