Daging sapi asam manis ala Siska

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 4 tbsp peanut oil
• 1 small chili pepper(s), green
• 2 tbsp ketjap asin
• 2 tbsp sauce (sweet and sour sauce, Thai style No. 3), see my recipes
• 4 tbsp tamarind syrup
• 150 g guava juice, alternatively orange juice
• 2 tbsp lemon juice
• 2 tbsp coconut milk, creamy
• 2 tbsp soy sauce, salty
• 4 tsp sugar (coconut palm sugar, gula kelapa)
• 1 tbsp Sambal (robber sambal, sambal bajak Andin), see my recipes
• 1 tsp instant chicken broth
• 2 m.-large tomato(s), fully ripe
• ¼ bell pepper(s), red
• 2 tbsp pineapple, in pieces
• 2 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong), see my recipes
• 3 onions, red, small
• 2 garlic cloves, fresh
• 2 cm ginger, fresh or frozen
• 2 cm galangal, fresh or frozen
• 2 tbsp spring onion(s), green part only
• 4 tbsp coconut oil
• 2 slice(s) pineapple, peeled and quartered
• 12 leaves of coriander, washed
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Beef strips in a sweet and spicy tamarind sauce. A recipe from Lombok, Indonesia.

First, slice the slightly frozen beef fillet diagonally into approximately 8 mm thick slices, then cut into thirds lengthwise and then in half crosswise. For the marinade, wash the chili and slice thinly. Leave the seeds in place but discard the stem. Mix the light soy sauce with the sweet and sour sauce and stir in the chili slices and all the seeds. Marinate the beef fillet strips in it for 30 minutes. For the sauce (seasoning and liquid), dilute the tamarind syrup with the 150 g guava juice. Then mix in the remaining sauce ingredients. Peel the tomatoes, halve them, and remove the green stems and seeds. Finely chop the flesh. Cut out 1/4 of the bell pepper, wash, deseed, and cut into pieces approximately 2 x 4 cm in size. Trim both ends of the onions and garlic cloves, peel the onions and garlic, and slice them thinly. Wash, peel, and finely grate the fresh ginger and galangal. Wash the spring onions, remove any wilted leaves, and cut thin rings from the green part. Reserve 2 tablespoons of this for later. Heat the oil in a wok or medium-sized pan. Roast the spicy cucumber, pineapple, bell pepper, and tomato pieces for 1 minute (“stir-fry”). Then add the onions, garlic, ginger, and galangal and roast for 3 minutes, stirring constantly. Deglaze the vegetables with the sauce and bring to a boil briefly. Add the green onion rings and stir in. Remove the sauce from the heat. Scoop out the remaining sauce with a tablespoon (a few pieces can remain in the sauce) and divide between serving plates. Keep the sauce warm. Clean the pan or wok and heat. Add the peanut oil and heat until the oil begins to smoke. Fry the meat strips in batches over high heat for 1 minute, stirring until golden brown. Once the last portion of meat is cooked in the wok, divide the meat between serving plates and pour over the sauce. Garnish the dish and serve with rice.