Daging Bumbu Bali Indonesian Meat Dish
Delight in the bold, authentic flavors of **Daging Bumbu Bali**, a classic Indonesian meat dish that brings the taste of Bali straight to your kitchen. Tender chunks of beef are slow-simmered in a rich, aromatic sauce made from a medley of shallots, garlic, red chilies, and candlenuts, beautifully balanced with the sweet-savory notes of kecap manis and palm sugar. Coconut milk adds a luscious creaminess, while lemongrass, galangal, and bay leaves infuse the dish with irresistible warmth and depth. Perfectly spiced to your liking, this hearty dish is best served with steamed rice, offering a comforting and flavorful meal that’s ideal for family dinners or special occasions. Whether you’re a fan of Indonesian cuisine or exploring it for the first time, this recipe is your gateway to a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 500 grams Beef (sirloin or chuck, cut into cubes)
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 3 pieces Candlenuts (or macadamia nuts as a substitute)
- 4 pieces Fresh red chilies (adjust to spice preference)
- 2 pieces Bird's eye chilies (optional, for extra heat)
- 1 medium Tomato (roughly chopped)
- 1 teaspoon Tamarind paste
- 1 tablespoon Palm sugar (or brown sugar as a substitute)
- 3 tablespoons Kecap manis (Indonesian sweet soy sauce)
- 200 milliliters Coconut milk
- 1 piece Lemongrass stalk (bruised)
- 3 centimeter piece Galangal (sliced)
- 2 pieces Bay leaves (preferably Indonesian bay leaves)
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 250 milliliters Water
Instructions
Begin by preparing the spice paste. In a food processor or blender, combine shallots, garlic, candlenuts, red chilies, bird's eye chilies, and chopped tomato. Blend until smooth. Add a bit of water if necessary to help it blend.
Heat the vegetable oil in a large wok or skillet over medium heat. Add the spice paste and sauté for about 5-7 minutes until fragrant and the oil starts to separate.
Add the lemongrass, galangal, and bay leaves to the pan. Stir well to incorporate the aromatic flavors into the spice paste.
Add the cubed beef into the pan. Stir to coat the beef evenly with the spice mixture.
Pour in the coconut milk and water. Add the tamarind paste, palm sugar, kecap manis, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer gently for about 60-90 minutes. Stir occasionally to prevent sticking, and add a bit more water if the sauce becomes too thick.
Once the beef is tender and the sauce has thickened into a rich, flavorful gravy, taste and adjust the seasoning with additional salt or kecap manis if needed.
Serve hot with steamed white rice and enjoy this authentic Indonesian dish!
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 72.8 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3240 mg | 69% | |
*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.
