Serves 2-4 people
500 g beef (tenderloin)
36 g curly red chilies
14 g red cayenne pepper
60 g shallots
40 g garlic
6 g candlenut
20 g ginger
25 g galangal
10 g turmeric
10 g kencur
2 lemongrass
3 g shrimp paste
2 lime leaves
10 g salt
8 g beef powder
10 g sugar
2 g pepper
2 g coriander powder
2 g cumin
2 g nutmeg powder
2 g cloves
30 g fried peanuts
15 g fried onions
1 L water
50 ml oil

Recipe Courtesy of
Darmawan

Daging Betutu

Daging Betutu is a tender and aromatic beef dish that can be served with warm rice for the perfect for lunch or dinner. A Balinese specialty that is popular across Indonesia and beyond, it is traditionally prepared by wrapping the spiced meat in palm leaves and roasting with husk charcoal for hours. This recipe offers an easy way to replicate this authentic dish while still retaining the essence and signature rich flavors of the betutu.

Difficulty: Easy

Preparation: 60 min
Cook: 60 min
Clean up: 15 min

Steps: 2 steps
25 Ingredients

Difficulty: Easy
Steps: 2 steps
25 Ingredients

Preparation: 60 min
Cook: 60 min
Clean up: 15 min

Directions

Prepare the spices
- Coarsely chop curly red chilies, red cayenne pepper, shallots, garlic, candlenut, ginger, galangal, turmeric, kencur, lemongrass and shrimp paste.
- Over medium heat, heat up some oil and saute the spices, orange leaves, salt, sugar, beef powder, pepper, coriander powder, cumin, nutmeg powder and cloves. Stir and cook well.

Making the beef betutu
- Cut the beef tenderloin into 1 ½ cm thick and add it to the spices. Coat well.
- Add water and reduce the fire to low heat. Simmer for 1 hour and set aside.
If the beef is still hard and the water has thickened, you can add water again and cook again until the beef is tender and the water thickens again.

Garnish and serve!

Top with fried peanuts, fried onions and serve.

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Name: Daging Betutu
Prep time: P0Y0M0D1H0M0S
Cook time: P0Y0M0D1H0M0S
Total time: P0Y0M0D2H0M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 500 g beef (tenderloin); 36 g curly red chilies; 14 g red cayenne pepper; 60 g shallots; 40 g garlic; 6 g candlenut; 20 g ginger; 25 g galangal; 10 g turmeric; 10 g kencur; 2 lemongrass; 3 g shrimp paste; 2 lime leaves; 10 g salt; 8 g beef powder; 10 g sugar; 2 g pepper; 2 g coriander powder; 2 g cumin; 2 g nutmeg powder; 2 g cloves; 30 g fried peanuts; 15 g fried onions; 1 L water; 50 ml oil