Malbi Palembang - stewed spiced beef

Ingredients

• 1000 gbeef
• 1coconut, grated
• 5 cmgalangal
• 500 mlwater
• 2 tbspkecap manis
• 1 tbsptamarind water (asam water)
• 3 tbspoil
• 9shallots
• 6 clovesgarlic
• 5 cmginger
• 1 tsppepper
• 1 tspsalt

Instructions

1. 1

   Toast the coconut

   Roast the grated coconut until golden brown, then pound or grind it finely.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, ginger, pepper and salt into a paste.

3. 3

   Cut the beef

   Cut the beef into pieces.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the spice paste with the galangal for 5 minutes.

5. 5

   Brown the beef

   Add the beef and fry until it changes colour.

6. 6

   Cook until tender

   Add the water and toasted coconut, then cook until the beef is tender.

7. 7

   Thicken the sauce

   Add the kecap manis and tamarind water. Cook, stirring, until the sauce has thickened, then serve.

What is Malbi Palembang?

Malbi is a beef dish associated with Palembang, in South Sumatra, Indonesia. This version combines a savoury spice paste with sweet kecap manis and toasted coconut.

The coconut is ground before it goes into the pan, giving the stew body as the beef cooks. The result is a thick, aromatic sauce made from the ingredients in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the coconut and cooking oil contribute much of the fat. The coconut also provides some carbohydrate, with the kecap manis adding sweetness; serve the stew with rice for additional carbohydrates and a vegetable side for balance.

Build the flavour base

Spice paste: pound or grind the shallots, garlic, ginger, pepper and salt together so they cook evenly. Fry it with the galangal for the stated 5 minutes to bring out its aroma.

Galangal: keep it with the paste as it fries, then let it flavour the cooking liquid along with the other spices.

Toast the coconut well

Golden colour: roast the grated coconut until it turns golden brown, as directed, before grinding it finely. Keep an eye on it while roasting so it does not go past golden.

Fine texture: pounding or grinding the toasted coconut helps it blend into the sauce as the beef cooks.

Let the beef become tender

Initial frying: add the beef after the spice paste and galangal have fried, and cook until the meat changes colour.

Doneness: the recipe gives tenderness as the cue to move on. If the beef is not tender yet, continue cooking before adding the kecap manis and tamarind water.

Finish with a thick sauce

Sweet and tangy: kecap manis brings sweetness, while tamarind water adds a contrasting tang. Stir them in near the end, as the method specifies.

Final texture: keep stirring as the sauce thickens so it reduces evenly around the beef.

Serve it with rice

Plain rice is a straightforward accompaniment to the savoury-sweet sauce and makes the stew into a filling meal. Spoon plenty of sauce over the beef and rice.

A simple vegetable side can add freshness and contrast to the rich, thick stew.

Recipe notes & tips

• Grind the toasted coconut finely so it disperses through the sauce.
• Fry the spice paste and galangal for the full 5 minutes before adding the beef.
• Cut the beef into pieces of similar size so they cook at a similar pace.
• Use tenderness, rather than a fixed cooking time, as the cue to finish the beef's main cooking stage.
• Stir regularly after adding the kecap manis and tamarind water as the sauce thickens.

Variations

• Add chilli: include chilli in the spice paste for a hotter stew.
• Use beef chuck: choose a stewing cut that can cook until tender in the liquid.
• Serve with rice: spoon the beef and sauce over plain rice for a more substantial meal.
• Add greens: serve a fresh or lightly cooked green vegetable on the side.
• Adjust the tang: use a little less tamarind water for a milder tart note.

Common mistakes to avoid

• Pale coconut: keep roasting until golden brown, as this is the colour cue in the method.
• Coarse coconut: grind it finely so it can blend into the sauce.
• Skipping the paste-frying stage: fry the paste with the galangal for 5 minutes before adding the beef.
• Moving on too soon: let the beef cook until tender before adding the kecap manis and tamarind water.
• Leaving the sauce unstirred: stir as it thickens to help it reduce evenly.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions