Angeun Lada｜Banten

Part 28/38 in a series exploring one dish from each province of Indonesia.

Text.

Adapted from here.

☒ UNTESTED

Ingredients

Main stuff

• 500 g beef
• 1 lemongrass, pounded
• 1 Indonesian bay leaf (different to bay leaf)
• 2 cm galangal, pounded
• 2 Thai parsley leaves

Spices to blend

• 12 red cayenne chillies
• 6 Indonesian onions (2 shallots)
• 4 cloves of garlic
• 4 candlenuts
• 3 cm ginger
• 2 cm turmeric
• 1 tsp chicken stock powder
• ½ tsp white peppercorns
• Salt to taste

Prep

Gently toast the ginger and turmeric over a flame to bring out flavour.

Fry the chilli, onion, garlic, and candlenut to do the same.

Blend them all up.

Cooking

Boil the beef until cooked (~__ minutes).

Drain the meat, dice, set aside. Save __ ml of the broth for later.

Sauté the blended spices until fragrant, then add the bay, Thai parsley, and lemongrass and cook for a further _ minutes (“until cooked”).

Add the meat, cook for another 5 minutes.

Add the broth, cook until the meat is tender (~__ minutes).

Serve with a side of rice.