Daging Kuah Kacang - beef in a spicy sauce

Ingredients

• 400 gbeef shank or brisket
• 150 gfried peanuts, puréed
• 1,500 mlcoconut milk (from 1 coconut)
• 2Indonesian bay leaves (daun salam)
• 2 cmgalangal
• 1 tsppalm sugar
• ½ tspsalt
• 3red lomboks, sliced into rings
• 3 tbspoil
• 6shallots
• 5 clovesgarlic
• 2 tspground coriander
• ½ tspground cumin
• ½ tspground black pepper
• 7red lomboks
• 3 cmturmeric

Instructions

1. 1

   Prepare the ingredients

   Cut the beef into small cubes. Pound or grind the shallots, garlic, coriander, cumin, pepper, lomboks and turmeric into a paste. Slice the remaining 3 lomboks into rings.

2. 2

   Fry the spice paste

   Heat the oil in a pan. Add the spice paste, salam leaves and galangal, and fry for 5 minutes.

3. 3

   Brown the beef

   Add the beef and fry until its colour changes. Stir in the puréed peanuts until evenly mixed.

4. 4

   Simmer the sauce

   Add the coconut milk, salt and palm sugar, then bring to the boil. Reduce the heat and cook gently until the sauce has thickened. Stir in the sliced lomboks and cook, stirring, until softened. Serve.

What is daging kuah kacang?

The name describes beef served in a peanut sauce: daging means meat, while kuah kacang refers to peanut gravy. It belongs to the broader family of Indonesian dishes built around aromatic spice pastes and richly flavoured sauces.

This version combines beef with puréed peanuts and coconut milk. The paste supplies chilli and warm spices, while a gentle simmer gives the meat time to become tender as the sauce thickens.

Nutrition and macros by portion

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

The coconut milk, oil and peanuts contribute much of the dish's fat and energy; the beef supplies protein, while the sauce itself provides some carbohydrates. Serve a moderate portion with rice and add vegetables to make a more balanced plate.

Building the spice base

Spice paste: grind the shallots, garlic, coriander, cumin, pepper, lomboks and turmeric together until fairly smooth. A mortar gives you control over the texture; a small blender also works.

Aromatics: fry the paste with the salam leaves and galangal for the full 5 minutes. Keep the heat moderate and stir so the paste cooks evenly without catching.

Choosing the beef

Shank or brisket: both suit a moist, slow-cooked dish, and small cubes help the meat cook through in the sauce. Trim away any especially thick pieces of fat if you prefer a less rich result.

Colour change: fry the beef until its surface is no longer raw-looking before adding the peanuts. This step starts the cooking and coats the cubes in the fragrant paste.

Getting the sauce right

Peanuts: stir the purée through the browned beef before adding the coconut milk so it distributes through the dish rather than forming clumps.

Simmer: once the coconut milk reaches a boil, lower the heat and let the sauce reduce gently. Stir from time to time, particularly as it thickens, to prevent the peanut-rich mixture sticking to the pan.

Checking doneness and timing

Sauce cue: the recipe gives thickening as the visual guide. If the sauce reduces before the beef is tender, lower the heat and keep stirring; avoid a hard boil.

Beef cue: test a cube before serving. It should be cooked through and tender enough to eat comfortably; the recipe does not specify a fixed simmering time.

When to add the sliced lomboks

The sliced lomboks go in near the end, after the sauce has thickened. Cooking them just until soft keeps them distinct from the chillies ground into the spice paste.

Chilli heat varies, so the finished dish may be quite fiery. Keep a few rings aside for serving if you would like to adjust the appearance at the table.

What to serve with it

Rice is a natural match for the thick peanut and coconut sauce and makes a straightforward base for the beef. Add a simple vegetable side, such as lightly cooked greens, for freshness and contrast.

The sauce is rich, so a crisp, lightly dressed salad or plain steamed vegetables can balance the meal without competing with its spices.

Recipe notes & tips

• Cut the beef into evenly sized cubes so they cook at a similar rate.
• Grind the spice paste finely for a smoother sauce.
• Stir the paste as it fries so it does not scorch.
• Bring the coconut milk to the boil, then reduce the heat for a gentle simmer.
• Stir more often as the sauce thickens, when it is more likely to catch.
• Taste the sauce before serving and adjust the salt if needed.

Variations

• Milder heat: use fewer lomboks in the spice paste for a gentler sauce.
• Extra chilli: add more sliced lomboks at the end if you like a hotter finish.
• Thinner sauce: add a little water if the sauce thickens more than you prefer.
• Rice accompaniment: serve with plain steamed rice to soak up the sauce.
• Vegetable side: add lightly cooked greens or serve them alongside for freshness.

Common mistakes to avoid

• Scorching the paste: fry over moderate heat and stir frequently.
• Adding the coconut milk too soon: let the beef change colour first, as directed.
• Boiling hard: reduce the heat after bringing the sauce to the boil so it simmers gently.
• Leaving the thickening sauce unstirred: stir from time to time to stop it catching.
• Overcooking the lomboks: add them near the end and cook only until softened.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan, stirring often; add a splash of water if the sauce has thickened in the fridge.

Frequently asked questions