Indonesian-Beef Spice Paste, Bumbu Daging Sapi

[Guest guest]

Indonesian-Beef Spice Paste, Bumbu Daging Sapi

 

10 shallots, peeled and chopped

6 garlic cloves, peeled and chopped

4 inches galangal (laos), peeled and chopped

2 inches ginger root, peeled and chopped

10 candlenuts

4 tablespoons chopped palm sugar

4 tablespoons vegetable oil

10 small red hot chilies, finely sliced

6 large red chilies, seeded and chopped

1 teaspoon coriander seeds

1 tablespoon white peppercorns

2 salam leaves

 

Combine all ingredients, except oil and salam leaves, place in a food processor

and grind coarsely. Heat vegetable oil in a heavy saucepan or wok until very

hot. Add ground ingredients together with salam leaves and cook over medium heat

for 5 minutes, stirring frequently, until marinade changes to a golden color.

Set aside and cool before using. Keep refrigerated for 24 hours before using to

maximize the flavor.

Makes 1 cup.

This basic paste can be stored in a refrigerator for up to a week.

However, it is always better to have pastes fresh before preparing a dish.