Daging Bumbu Bali is a traditional Indonesian recipe for a fiery sour beef curry flavoured with tamarind. The full recipe is presented here and I hope you enjoy this classic Indonesian version of Daging Bumbu Bali.
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This is a classic Indonesian meat dish that includes Bumbu a classic Indonesian spice paste.
First make tamarind juice by mixing the tamarind paste with 3 tbsp water just off the boil. Place the meat in a large pot and add just enough water to cover. Bring slowly to a simmer and cook for about 1.5 hours, until done.
Meanwhile, add the onions, chillies, garlic, shrimp paste and tamarind juice to a food processor and form a smooth paste. Add oil to a frying pan and fry the Indonesian bay-leaves (if using) until brown and crispy. Add the garlic paste and the kaffir lime leaves (and bay leaves if using) and fry on medium heat for about 2 minutes. At this point add the ketjap manis (or light soy sauce with 2 tbsp palm sugar), ginger, galangal, lemongrass, cooked meat and 360ml of the meat stock. Bring to the boil then turn down to a simmer and cook for fifteen minutes.
Remove the bayleaves, ginger, galangal and lemongrass then serve on a bed of rice.
