Abon Sapi
Discover the irresistible flavors of **Abon Sapi**, a traditional Indonesian shredded beef floss packed with aromatic spices and a delightful crispy texture. This dish starts with tender boiled beef that's shredded and simmered in a rich spice blend of shallots, garlic, red chili peppers, and coriander seeds, combined with fragrant lemongrass, galangal, and creamy coconut milk. The addition of palm sugar and bay leaves enhances its unique sweet-savory balance. After slow-cooking to perfection, the beef is fried to a light, crispy texture—perfect as a flavorful topping for steamed rice or as a standalone snack. With its bold combination of ingredients and satisfying crunch, this authentic recipe brings the essence of Indonesian cuisine right to your kitchen. Simple to store and irresistibly versatile, Abon Sapi is a must-try dish for fans of Southeast Asian flavors!
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Recipe Information
Ingredients
- 500 grams beef (chuck or brisket)
- 2 stalks lemongrass
- 1 inch galangal
- 3 pieces bay leaves
- 200 ml coconut milk
- 50 grams palm sugar
- 2 teaspoons salt
- 250 ml oil for frying
- 6 pieces shallots
- 4 cloves garlic
- 4 pieces red chili peppers
- 1 teaspoon coriander seeds
- 1 teaspoon ground white pepper
Instructions
Cut the beef into large chunks, then place them in a pot filled with water. Boil for 45 minutes or until the beef is tender.
While the beef is boiling, prepare the spice paste. In a food processor, blend together shallots, garlic, red chili peppers, and coriander seeds into a smooth paste.
Bruise the lemongrass stalks by using the back of a knife and slice the galangal into thin pieces.
Once the beef is tender, remove it from the pot and let it cool enough to handle. Shred the beef using your hands or a fork.
In a large pan, heat a small amount of oil over medium heat. Add the spice paste and stir-fry until fragrant, about 5 minutes.
Add the shredded beef into the pan, followed by lemongrass, galangal, bay leaves, coconut milk, palm sugar, and salt. Stir to combine all ingredients.
Cook the mixture over medium-low heat, stirring occasionally, until the liquid is fully absorbed and the beef turns brown and dry. This process might take about 45 minutes.
In another pan, heat the remaining oil. Deep fry the dried beef mixture in small batches until it turns crispy, then drain on paper towels to remove excess oil.
Allow the abon sapi to cool completely, then store it in an airtight container. Serve as a topping for rice or as a tasty snack.
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.5 g | 452% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 81.5 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4114 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
