Low Sodium Abon Sapi
Discover the rich, savory taste of Low Sodium Abon Sapi, a healthier take on Indonesia's beloved shredded beef dish that’s bursting with aromatic flavors and perfect texture. This recipe uses tenderized beef chuck simmered in coconut milk with fragrant lemongrass, galangal, and kaffir lime leaves, creating layers of flavor without the need for excessive salt. A blend of garlic, onions, and coriander forms an aromatic paste that coats the shredded beef, which is slowly cooked until perfectly crispy and dry. Finished with a hint of lime juice and fried shallots for added zest and crunch, this dish is ideal for pairing with steamed rice or topping your favorite meals. With low sodium options and bold spices, it’s a delightful and guilt-free way to enjoy traditional Indonesian cuisine.
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Recipe Information
Ingredients
- 600 grams beef chuck
- 400 ml coconut milk
- 2 stalks lemongrass (white part only, bruised)
- 1 inch galangal (sliced)
- 3 kaffir lime leaves
- 2 bay leaves
- 2 tablespoons palm sugar
- 4 tablespoons vegetable oil
- 500 ml unsalted beef stock
- 2 medium onions
- 5 cloves garlic
- 1 teaspoon coriander seeds
- 0.5 teaspoon white pepper powder
- 4 tablespoons bawang goreng (fried shallots)
- 1 tablespoon lime juice
Instructions
Cut the beef chuck into large chunks to make it easier to handle.
In a large pot, combine beef, coconut milk, lemongrass, galangal, kaffir lime leaves, bay leaves, and 1 tablespoon of palm sugar. Bring to a boil over medium heat.
Reduce the heat to low, cover the pot, and let it simmer for 60 minutes until the beef is tender and easily shredded with a fork. Stir occasionally.
Remove the beef from the pot and set aside to cool. Discard the fibrous aromatics (lemongrass, bay leaves, lime leaves, galangal).
Once cool enough to handle, shred the beef using your fingers or two forks.
In a blender or food processor, blend the onions, garlic, and coriander seeds into a smooth paste.
Heat the vegetable oil in a large pan over medium heat. Saute the onion-garlic paste until fragrant and the oil separates from the paste, about 7-10 minutes.
Add the shredded beef to the pan. Mix well to coat the beef with the aromatic paste.
Pour in the unsalted beef stock, remaining palm sugar, and white pepper powder. Stir well and simmer over low heat until the liquid evaporates and the mixture becomes dry, about 30-40 minutes.
Continue to stir frequently to avoid burning and to help the beef get crispy.
Once the beef has dried out, stir in the fried shallots and lime juice for additional flavor. Mix thoroughly.
Serve the low sodium abon sapi alongside steamed rice or use it as a topping for your favorite dishes.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 38.4 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 66.6 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 276 mg | 21% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3612 mg | 77% | |
*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.
