Empal Jawa

Empal Jawa

Beef in soy sauce and chillies

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g topside, round or rump steak
60ml peanut oil
1 onion, finely chopped
3 garlic cloves, crushed
1 1/2 teaspoons Sambal ulek
or 2 fresh red chillies, seeded and finely chopped
1/2 teaspoon dried shrimp paste
1/2 teaspoon laos powder
or 1 teaspoon fresh galangal, grated
2 teaspoons lemongrass, finely grated
or 1 teaspoon lemon zest, finely chopped
2 tablespoons kecap manis
1 teaspoon dark palm sugar, chopped

Method

  1. Put the meat into a saucepan with just enough water to cover. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Allow the meat to cool to lukewarm in the broth. When cool enough to handle, slice the meat into thin strips, reserving 60 ml of the broth.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the onion and cook until soft. Add the garlic, sambal ulek, shrimp paste, laos powder and lemongrass and cook until the onion turns golden, crushing the shrimp paste with the back of a spoon.
  3. Increase the heat to medium, add the beef to the pan and stir-fry for 3–4 minutes. Add the kecap manis, palm sugar and reserved broth, reduce the heat to low and simmer until the liquid has almost evaporated and the oil starts to separate. Serve hot with rice and vegetable dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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