Garu Balanga Ternate - stewed spiced beef

Ingredients

• 500 gbeef shin
• 4 cmcinnamon stick
• 4 tbspkecap manis (Indonesian sweet soy sauce)
• 1.4 tspsalt
• 1/2 tspground white pepper
• 1/2 tspground nutmeg
• 1200 mlwater
• 2 tbspoil
• 7shallots
• 6 clovesgarlic
• 3red lomboks (red chillies)
• 1 tsproasted coriander seeds
• 1/2 tspcumin seeds

Instructions

1. 1

   Cut the beef

   Cut the beef shin into cubes.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red lomboks, roasted coriander and cumin into a paste.

3. 3

   Fry the paste

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

4. 4

   Brown the beef

   Add the beef and fry, stirring, until its colour changes.

5. 5

   Season the stew

   Add the kecap manis, salt, white pepper and nutmeg, then mix well.

6. 6

   Simmer until tender

   Add the water a little at a time and cook the beef until tender. Serve.

What is Garu Balanga Ternate?

Garu Balanga Ternate is a spiced beef stew associated with Ternate in eastern Indonesia. Beef is simmered with a ground aromatic paste, sweet soy sauce and warm spices.

This version keeps the ingredient list focused: the paste builds savoury depth, while kecap manis and cinnamon give the broth a gentle sweetness and fragrance.

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 and fat, while the kecap manis contributes some carbohydrate and sugar; the oil also adds fat. Serve with a generous portion of vegetables alongside rice to make a more balanced plate.

The spice paste

Shallots and garlic: pound or grind them with the chillies, coriander and cumin until the mixture is as smooth as you can make it. A finer paste cooks evenly and coats the beef well.

Red lomboks: these are red chillies; remove some seeds if you prefer less heat. The recipe does not specify a variety, so use a similar fresh red chilli if lomboks are unavailable.

Build flavour before simmering

Fry the paste: give it the full 5 minutes in the hot oil, stirring so it cooks without catching on the pan. This step helps bring out the aroma of the ground spices.

Brown the beef: stir the cubes through the paste until their colour changes, then add the kecap manis and seasonings. Mix thoroughly so the pieces are coated before adding water.

Let the beef become tender

Water: add it gradually as directed, then let the beef cook until tender. Keep the simmer gentle and check the pan from time to time so the liquid does not boil away before the meat is ready.

Doneness: the beef is ready when a piece yields easily to a fork. Shin contains connective tissue, so tenderness rather than the clock is the best cue; the stated total cooking time is 60 minutes.

Sweet, savoury and aromatic

Kecap manis: this thick Indonesian sweet soy sauce brings both sweetness and savoury seasoning. Stir it in with the salt, pepper and nutmeg so it disperses through the stew.

Cinnamon: the 4 cm piece adds a warm background aroma as the beef simmers. Remove it before serving if you would rather not have diners encounter it in their bowls.

Serving the stew

Rice: serve the beef and its cooking liquid with steamed rice, which soaks up the sweet-spiced sauce. Add a simple vegetable side, such as steamed greens, for a fresher contrast.

Portions: divide the beef and broth evenly between four servings. Include some sauce with each portion rather than draining it away.

Recipe notes & tips

• Cut the beef into similarly sized cubes so they cook at a similar pace.
• Grind the spice paste finely for an even coating on the beef.
• Stir the paste while frying to keep it from sticking or scorching.
• Add water gradually, as the recipe directs, and check the liquid level during simmering.
• Taste the broth near the end and adjust the seasoning only if needed.
• Serve with steamed rice to catch the cooking liquid.

Variations

• Adjust the chilli: use fewer red chillies for a milder stew.
• Use a substitute chilli: choose another fresh red chilli if red lomboks are unavailable.
• Add greens: serve with steamed greens for a fresh side.
• Choose another cut: use another slow-cooking beef cut and simmer until tender.
• Make it ahead: chill the cooked stew and reheat it gently before serving.

Common mistakes to avoid

• Rushing the paste: frying it for less than 5 minutes can leave its flavours less developed; stir-fry it for the stated time.
• Scorching the spices: the paste can catch on the pan; stir regularly while it fries.
• Adding all the water at once: the method calls for gradual additions; pour it in little by little.
• Stopping while the beef is firm: cook until the cubes yield easily to a fork.
• Serving without the broth: spoon some of the cooking liquid over the beef and rice.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions