Indonesian Beef Kalio Stew
Ingredients
- 1 kg beef, cut into rendang-sized pieces
- Coconut milk from 1 grated coconut (thin and thick mixed)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 turmeric leaf
- 2 inches galangal, bruised
- 2 cinnamon sticks
- 2 star anise
- 5 cloves
- 4 cardamom pods
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon beef stock
Spice paste
- 12 shallots
- 4 garlic cloves
- 15 red chilies
- 10 bird's eye chilies
- 2 inches ginger
- 3 inches turmeric, roasted
- 6 candlenuts, toasted
- 1 tablespoon coriander seeds, toasted
- 1/2 teaspoon cumin seeds, toasted
Preparation
In a pan, combine coconut milk, spice paste, lemongrass, kaffir lime leaves, galangal, turmeric leaf, and spices, then stir slowly until the coconut milk boils
Add the washed beef until submerged, turn off heat, cover tightly, and let sit for 30 minutes
After 30 minutes, uncover the pan and cook again, stirring occasionally to prevent the coconut milk from splitting
Add sugar, salt, and beef stock, then stir until the coconut milk thickens, oil separates, and the beef is tender
Taste and adjust seasoning, then turn off heat
