Lauak/lawak Gadang - spicy stewed slices of beef

Ingredients

• 250 gbeef
• 550 mlwater
• 1 tspsalt
• 1 tsppalm sugar
• 1 stalk, white partlemongrass
• 1turmeric leaf
• 2asam kandis
• 3kaffir lime leaves
• 5 tbspoil
• 9shallots
• 4 clovesgarlic
• 10red curly chillies
• 2, roastedcandlenuts
• 2 cm, toastedturmeric
• 1 cmginger
• 1 cmgalangal
• ½ tspsalt

Instructions

1. 1

   Slice the beef

   Cut the beef into slices about 4 × 4 × 1 cm.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, chillies, candlenuts, turmeric, ginger, galangal and ½ tsp salt into a paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste, lemongrass, turmeric leaf, asam kandis and kaffir lime leaves, and fry for 6 minutes.

4. 4

   Brown the beef

   Add the beef and fry until its colour changes.

5. 5

   Simmer until done

   Add the water, palm sugar and 1 tsp salt, then cook until the beef is done. Serve.

What is Lauak/lawak Gadang?

This is an Indonesian beef dish in which sliced meat cooks with a pounded spice paste and aromatic leaves. Its flavour comes from the combination of chilli, warm spices and sour asam kandis.

This version fries the paste before adding the beef and water, giving the aromatics time to release their fragrance before the stew simmers.

Nutrition and macros by portion

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

Beef provides most of the protein, while palm sugar and shallots contribute some carbohydrate. The 5 tbsp of oil is the main source of fat; serve with rice and a vegetable side to make a more balanced plate.

Build the spice paste

The base: shallots, garlic and red curly chillies make a vivid, savoury paste. Pound or grind them with the other paste ingredients so they cook evenly.

The toasted ingredients: roasted candlenuts and toasted turmeric are included in the paste. The method specifies preparing them this way before grinding.

Use the aromatics

Fresh leaves: add the lemongrass, turmeric leaf and kaffir lime leaves during the six-minute fry. Their fragrance infuses the oil and cooking liquid.

Sourness: asam kandis goes into the pan with the leaves. It gives the stew a tart counterpoint to the palm sugar.

Get the beef ready

Even slices: cut the beef to roughly 4 × 4 × 1 cm, as directed. Keeping the pieces similar in size helps them cook at a similar rate.

Colour cue: fry the beef in the paste until its colour changes before adding the water. This marks the transition from frying to simmering.

Simmer to doneness

The liquid: add 550 ml water, palm sugar and salt after the beef changes colour. Keep cooking until the beef is done; the recipe does not specify a separate simmering time.

Check a piece: once cooked, a slice should be tender enough to eat comfortably. If it needs more time, continue cooking and check again.

Serve with rice

Plain rice is a straightforward accompaniment, soaking up the spiced cooking liquid without competing with the beef. Add a simple vegetable side if you want more variety on the plate.

Serve the stew hot so the fragrant leaves and spice paste are at their most aromatic.

Recipe notes & tips

• Cut the beef into similarly sized slices so the pieces cook evenly.
• Pound or grind the paste thoroughly for a more uniform texture.
• Fry the paste and aromatics for the full 6 minutes before adding the beef.
• Stir as the beef changes colour so it is coated in the spice paste.
• Taste the cooking liquid near the end and adjust the seasoning if needed.

Variations

• Milder heat: use fewer red curly chillies for a less fiery paste.
• More sourness: add an extra asam kandis if you enjoy a sharper stew.
• Alternative beef cut: choose a stewing cut and allow it to cook until tender.
• Extra vegetables: serve with cooked greens on the side.
• Rice pairing: serve over steamed rice to catch the spiced liquid.

Common mistakes to avoid

• Uneven slices: pieces of different sizes may cook at different rates; keep them close to 4 × 4 × 1 cm.
• Rushed paste frying: the recipe allows 6 minutes; fry the paste with the aromatics for that full time.
• Adding water too soon: wait until the beef changes colour before adding the liquid.
• Stopping too early: cook until the beef is done, checking a slice rather than relying on colour alone.
• Forgetting the salt in the paste: include the separate ½ tsp when grinding the bumbu.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the stew has thickened.

Frequently asked questions