Ingredients

  • Serves 2-4 people
  • Spice paste:

    30 g shallots

  • 40 g white onion

  • 15 g candlenut

  • 15 g curly red chili

  • 30 ml cooking oil

  • For the beef:

    400 g beef mignon (fillet steak)

  • 300 ml water

  • 20 g brown sugar

  • 50 ml tamarind

  • 40 ml sweet soy sauce

  • 2 g nutmeg powder

  • 7 g salt

  • 2 g pepper

  • 1 tomato, cut into 6 segments

  • 5 g beef powder

  • 10 g fried shallots

Lapis Daging
Recipe Courtesy of
Darmawan

Lapis Daging

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Adopted from Dutch colonial cuisine, Lapis Daging is a sweet and meaty stew-like dish from Surabaya. The name itself comes from its layered texture and it is known for its rich taste from the caramelized blend of brown sugar, tamarind and nutmeg powder. Be sure to cook this Indonesian delight over low heat for at least an hour for a soft, juicy bite at every spoonful. Serve with white rice and make this as a packed lunch option for a loved one.
  • Medium
  • 20 min
  • 60 min
  • 15 min
  • 3 steps
  • 16 Ingredients
  • Medium
  • 3 steps
  • 16 Ingredients
  • 20 min
  • 60 min
  • 15 min

Directions

  1. Dice the meat

    • Dice the beef into 1 cm cubes and set aside.

    The Mignon can be substituted with round steak.



  2. Prepare the spice paste

    • In a food processor, blend the shallots, garlic, candlenut and curly red chilies into a fine paste. Set aside.
    Prepare the spice paste


  3. Cook the beef

    • Preheat a pan on medium heat with 30 ml of cooking oil.

    • Add the blended paste and fry for about 5 mins over medium heat. 

    • To the pan, add 300 ml water, followed by the brown sugar, tamarind, sweet soy sauce, nutmeg powder, salt, pepper, tomato, beef powder and diced beef.

    • Reduce heat and stir until well combined, then cover the pan and cook on low heat for 1 hour. 

    • After 1 hour remove from heat and set aside to cool.

    Cook the beef


Garnish and serve!

  • After it has cooled, pour into your serving bowl and garnish with fried shallots.  

  • It is now ready to serve!

Best served with warm steamed rice.

Garnish and serve!
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    Ingredients
    • Serves 2-4 people
    • Spice paste:

      30 g shallots

    • 40 g white onion

    • 15 g candlenut

    • 15 g curly red chili

    • 30 ml cooking oil

    • For the beef:

      400 g beef mignon (fillet steak)

    • 300 ml water

    • 20 g brown sugar

    • 50 ml tamarind

    • 40 ml sweet soy sauce

    • 2 g nutmeg powder

    • 7 g salt

    • 2 g pepper

    • 1 tomato, cut into 6 segments

    • 5 g beef powder

    • 10 g fried shallots

    Nutrition
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