Daging Masak Kecap (Beef in sweet soya sauce)

INGRIDIENTS:
2 1/2 lbs. beef stew meat, cut into 1 inch cube (see picture)
3 Tbs. chopped shallots or 1 whole medium red onion
4 cloves garlic, sliced
2 Tsp. brown sugar
3 Tbs. sambal oelek (ready to use chilly crushed) (I use 5-6 tbs)
1 cm galangal (or 1 tsp. ground galangal )

1 stick lemon grass

2 pandan leaves

2 Tbs. vegetables oil
4-5 Tbs. kecap manis (sweet soya sauce)
1-2 cup water
salt to taste

DIRECTIONS:

1. Using a blender or a food processor, blend the shallots, garlic, chilies, brown sugar and galangal, until thick paste.
2. Using the wok, fry the shallot paste in vegetable oil for a few minutes. Add lemon grass and pandan leaves; cook for 3 to 4 minutes, stirring continuously.
3. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
4. Stir in sweet soya sauce, add water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour).
5. Add salt to taste
6. Continue until desire beef tenderness leaving thick sauce.

Best serve while it’s hot with steamed rice.

Makes 6 servings. Can be stored in the freezer up to 1 month.

**Pandan leaves: is a herbaceous tropical plant with long green leaves. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many asian cooking, desert or drinks.

**Kecap manis (sweet soya sauce): is a thick soy sauce sweetened with palm sugar. The sauce is very thick (like molasses) and dark in color. It's used to flavor various hot and cold Indonesian dishes and is used as a condiment and marinade