Ingredients

  • Serves 2-4 people
  • 2 pcs ketupat

  • 300 g beef, cut according to preference

  • Spices:

    50 g shallots

  • 25 g garlic

  • 15 g candlenut

  • 4 g cumin

  • 4 g white pepper powder

  • 20 g red cayenne pepper

  • 85 g big red chili

  • 15 g turmeric

  • 15 g ginger

  • 1 lemongrass, crushed

  • 15 g galangal, crushed

  • 30 ml cooking oil, for sauteing

  • 1 young coconut, scrape only the coconut flesh

  • 1 L thin coconut milk

  • Seasoning:

    5 g salt

  • 8 g sugar

  • 17 g beef stock powder

  • 20 g leek, sliced

  • 15 g fried onions

Ketupat Babanci
Recipe Courtesy of
Darmawan

Ketupat Babanci

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Sayur Babanci is also referred to as Ketupat Babanci because this dish is a complement to the ketupat that is enjoyed during Eid al-Fitr and Eid al-Adha. Ketupat Babanci is one of the mainstay dishes the Betawi people serve during Eid celebratory and worth every last bit of effort.
  • Easy
  • 30 min
  • 25 min
  • 10 min
  • 3 steps
  • 21 Ingredients
  • Easy
  • 3 steps
  • 21 Ingredients
  • 30 min
  • 25 min
  • 10 min

Directions

  1. Make the spice paste

    • Puree the spices ingredients into a paste.

    • Then saute the paste over medium heat for 15 minutes, stirring constantly.

    The amount of seasoning and spices can be adjusted to suit personal preferences.

    Make the spice paste


  2. Add the beef

    • After the paste is cooked, add the beef and saute until it changes color, then add the coconut milk and bring it to a boil.

    Beef can be replaced with chicken, or mix both together.

    Add the beef


  3. Add the coconut flesh

    • Once it comes to a boil, add the coconut flesh and cook until the liquid is boiling and slightly thickened.
    Add the coconut flesh


Plate and Serve!

  • Prepare a serving bowl, add pieces of Ketupat and ladle in some Babanci.

  • Garnish with fried onions and leek. Serve hot.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 2 pcs ketupat

    • 300 g beef, cut according to preference

    • Spices:

      50 g shallots

    • 25 g garlic

    • 15 g candlenut

    • 4 g cumin

    • 4 g white pepper powder

    • 20 g red cayenne pepper

    • 85 g big red chili

    • 15 g turmeric

    • 15 g ginger

    • 1 lemongrass, crushed

    • 15 g galangal, crushed

    • 30 ml cooking oil, for sauteing

    • 1 young coconut, scrape only the coconut flesh

    • 1 L thin coconut milk

    • Seasoning:

      5 g salt

    • 8 g sugar

    • 17 g beef stock powder

    • 20 g leek, sliced

    • 15 g fried onions

    Nutrition
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