This is an Indonesian dish, often seen as part of a Rijsttafel.
But it is easy to make and tastes delicious. It uses pork, which is cheaper
than most other meats at the moment. I don't know if you can use beef, but I
don't see why not
2 onions, finely
chopped -3 t coconut oil or peanut oil - 600g lean pork (steak, chops or leg
meat) - 1 t ground coriander - 1 t ground cumin - 1/2 t chilli, fresh or
powdered - 1 t fresh grated ginger - 2 cloves of garlic, chopped - 2 t tamarind
paste - 3/400 ml chicken stock - 5 T Ketjap Manis (sweetened soy sauce from
Indonesia) - 1 t rice wine vinegar - Salt & pepper
Finely chop the onions. Cut the meat into bite sized pieces.
In a casserole with a lid, fry the onions in the oil. Add the meat and brown on
all sides. Add the spices and the tamarind, ginger and garlic. Stir in the stock,
Ketjap Manis, and vinegar
Cover with enough stock to cover the meat and bring to the
boil. Turn down and simmer for 2 to 3 hours on a low heat. Do check and give it
a stir regularly, the sauce will thicken considerably to a nice dark syrupy
consistency. Taste, and season with salt and pepper. Serve on simple boiled
rice, with a salad, and sprinkle with roasted peanuts and coconut flakes
© John & Lynne Ford, Adamastor & Bacchus 2017
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