Indonesian Food Recipe

As the Indonesian name of this dish implies, it comes from Manado in Northen Sulawesi

Ingredients:

1 ½ lbs (700 g) sirloin beef

3 cloves

¼ teaspoon freshly grated nutmeg or ground nutmeg

1 teaspoon salt

2 cups (500 ml) water

Oil, for deep-frying

Spice Paste

6 to 8 finger-length chilies, deseeded

1 in (2 ½  cm) fresh kencur root, peeled and sliced

1 in (2 ½  cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric

1 in ( 2 ½ cm) fresh ginger, peeled and sliced

2 teaspoon coriander seeds, or 1 teaspoon ground coriander

1 teaspoon ground white pepper

Cooking Directions:

1. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning
2. Heat 1 table spoon of the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the beef, cloves, nutmeg, alt and water and bring to aboil, then simmer uncovered for 3 to 5 minutes, until the beef is half cooked. Remove the from pan and continue to simmer the stock for 5 more minutes until it thickens, then turn off the heat. Slice the beef into thin strips
3. Heat the oil a wok high heat until hot. Deep-fry the beef strips for 2 to 3 minutes until browned and cooked. Removed from the hot oil and drain on paper towels. Aarange the beef on a serving platter and pour  the gravy over it. Serve immediately.

Source: Authentic Food Recipes from Indonesia, Heinz Von Helzen and Lother Arsana