Sengeral (Aceh Tengah) - spicy stewed meat

Ingredients

• 500 gbeef tenderloin
• 200 ggrated coconut
• 6cloves
• 4 cmcinnamon stick
• 4asam sunti (dried bilimbi)
• 1lemongrass stalk
• 3 cmgalangal
• 250 mlwater
• 8dried red chillies
• 1 tspcoriander
• 1/2 tspcumin
• 1/2 tspblack pepper
• 1/2 tsppepper
• 1/2nutmeg
• 6shallots
• 4 clovesgarlic
• 3 cmturmeric
• 3 cmginger
• 1 tspsalt

Instructions

1. 1

   Prepare the ingredients

   Cut the tenderloin into cubes. Toast the grated coconut in a pan until brown, then grind it to a paste. Grind or pound the dried chillies, coriander, cumin, black pepper, pepper, nutmeg, shallots, garlic, turmeric, ginger and salt into a fine spice paste. Rub the meat with the spice paste and ground coconut, then leave to marinate for at least 15 minutes.

2. 2

   Simmer the stew

   Put the water, cloves, cinnamon, asam sunti, lemongrass and galangal in a pan and bring to the boil. Add the seasoned meat and cook over medium heat until the meat is tender and the sauce has thickened.

3. 3

   Serve the sengeral

   Serve the stew once the meat is tender and the sauce has thickened.

What is sengeral?

Sengeral is a spicy meat stew associated with Aceh Tengah, in the Indonesian province of Aceh. Its flavour comes from a ground spice paste, toasted coconut and aromatics simmered together with the meat.

This version coats tenderloin in the paste before cooking, helping the spices cling to the cubes. Toasted coconut adds a nutty depth and helps give the reduced sauce body.

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 contributes much of the dish's fat and energy; the chillies and spices add flavour in smaller quantities. Serve a moderate portion with rice and vegetables for a more balanced plate.

The spice paste

Chillies and aromatics: grind the dried chillies, shallots, garlic, turmeric and ginger finely so they distribute evenly over the meat.

Ground spices: coriander, cumin, pepper and nutmeg build a warm, layered seasoning. The recipe lists both black pepper and pepper separately, so include both as written.

Toasting the coconut

Even colour: toast the grated coconut in a pan, stirring and watching closely so it browns without scorching. The recipe calls for grinding it after toasting, which makes it easier to combine with the spice paste.

Nutty flavour: browned coconut brings a deeper savoury note than untoasted coconut. Let it cool briefly before grinding if it is very hot.

Marinating the meat

Coat well: rub the paste and ground coconut over every piece of beef. Leave it for at least 15 minutes, as directed, before adding it to the pan.

Cut evenly: similarly sized cubes are easier to cook at the same rate. Tenderloin is lean and tender, so check the pieces as the sauce reduces.

Building the cooking liquid

Aromatic base: bring the water to the boil with the cloves, cinnamon, asam sunti, lemongrass and galangal before adding the seasoned meat. This gives the liquid time to take on their fragrance.

Asam sunti: this preserved sour ingredient adds a sharp, distinctive note. Keep it in the cooking liquid as the recipe directs.

When the stew is ready

Tender beef: cook over medium heat until the cubes are tender. The recipe does not give a separate cooking time, so use the texture of the meat as your guide.

Thickened sauce: the stew is ready when the liquid has reduced and coats the meat rather than remaining watery. Avoid turning up the heat too high, which can reduce the sauce before the beef is tender.

Serving ideas

Rice: serve sengeral with plain steamed rice to soak up the aromatic sauce. A simple side of greens or lightly cooked vegetables can round out the meal.

Fresh contrast: if you like, pair it with a crisp, fresh side to balance the richness of the toasted coconut and spices.

Recipe notes & tips

• Cut the beef into similar-sized cubes so the pieces cook more evenly.
• Stir the coconut frequently as it toasts, since it can darken quickly.
• Grind the spice paste finely so it coats the beef without large chunks.
• Give the meat at least 15 minutes to marinate before cooking.
• Keep the stew at a steady medium heat while the meat becomes tender.
• Watch the sauce near the end of cooking as it thickens.

Variations

• Adjust the chilli: use fewer dried chillies for a milder stew.
• Use another beef cut: choose a stewing cut and allow it to cook until tender.
• Add fresh greens: serve with cooked greens for a fresh side.
• Serve with rice: spoon the stew over steamed rice to catch the sauce.
• Prepare the paste by hand: pound the spices in a mortar for a traditional texture.

Common mistakes to avoid

• Scorching the coconut: toast it over moderate heat and stir often.
• Leaving the paste coarse: grind it finely so it coats the meat evenly.
• Skipping the marinade: leave the seasoned beef for at least 15 minutes.
• Boiling too fiercely: keep the heat at medium so the sauce reduces steadily.
• Stopping while the sauce is thin: continue cooking until it has thickened and clings to the meat.
• Overcooking tenderloin: check the beef as it simmers and stop when it is tender.

How to store

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

Frequently asked questions