Panggang Belanga - Roasted spiced beef

Ingredients

• 750 gbeef
• 45 ml (3 tbsp)kecap manis
• 5 ml (1 tsp)tamarind water
• 6shallots
• 600 mlwater
• 10 ml (2 tsp)salt
• 1.25 ml (1/4 tsp)pepper
• 45 ml (3 tbsp)oil
• 4red chillies
• 75 gpeanuts
• 1.25 ml (1/4 tsp)ground cloves
• 1.25 ml (1/4 tsp)ground cinnamon
• 1.25 ml (1/4 tsp)pepper
• 5 ml (1 tsp)palm sugar

Instructions

1. 1

   Prepare the ingredients

   Slice the beef. Pound or grind the chillies, peanuts, cloves, cinnamon, pepper and palm sugar to a paste. Thinly slice the shallots.

2. 2

   Marinate the beef

   Mix the beef with the kecap manis, salt and tamarind water. Leave it to marinate for at least 1 hour, then add the spice paste and mix thoroughly.

3. 3

   Fry the shallots

   Heat the oil in a pan and fry the sliced shallots for 3 minutes.

4. 4

   Simmer the beef

   Add the beef and its marinade to the pan and fry until browned. Pour in the water and cook gently until the sauce has thickened.

5. 5

   Roast over charcoal

   Lift the meat out of the pan and roast it over a charcoal fire until browned and cooked through.

What is Panggang Belanga?

Panggang Belanga is an Indonesian preparation of spiced, roasted beef. Its name is associated with cooking in a pot or pan before the meat is grilled, a two-stage approach reflected in this recipe.

Here, kecap manis, tamarind and a ground mixture of peanuts and spices season the beef. Simmering first builds flavour and thickens the sauce; charcoal roasting adds a browned, smoky finish.

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 kecap manis, palm sugar and peanuts contribute carbohydrates; the oil and peanuts provide much of the fat. Serve a portion with vegetables and rice, adjusting the rice to suit how substantial you want the meal to be.

Build the spice paste

Ground paste: pound or grind the chillies, peanuts, cloves, cinnamon, pepper and palm sugar until evenly combined. A fairly fine paste will cling more readily to the beef.

Chilli choice: the recipe does not specify a variety, so use chillies suited to your preferred heat level. Remove their seeds for a milder paste.

Give the marinade time

First marinade: coat the beef with kecap manis, salt and tamarind water, then leave it for at least 1 hour as directed. Mix in the spice paste afterwards so it coats the meat evenly.

Tamarind water: this brings a tart note to balance the sweet kecap manis and palm sugar. Stir the marinade well before adding the meat to the pan.

Simmer until the sauce thickens

Gentle heat: after browning the beef, add the water and let the mixture cook gently. Keep it at a quiet simmer rather than a hard boil.

Doneness cue: the sauce should become noticeably thicker before the meat is removed for roasting. Stir occasionally and watch the pan as the liquid reduces.

Finish over charcoal

Charcoal finish: roast the meat after simmering, turning it as needed so the outside browns without scorching. The recipe gives no fixed grilling time, so use the colour and cooked-through cue rather than a set duration.

No charcoal grill: a hot grill or barbecue can provide a similar browned finish. Keep the meat close at hand, as the sweet sauce can darken quickly.

Serve the beef

Rice: serve with steamed rice to take up the savoury-sweet sauce. Plain rice also lets the chilli, tamarind and spice flavours stand out.

Fresh sides: add a crisp salad or simply prepared vegetables for contrast with the rich, coated beef.

Recipe notes & tips

• Slice the beef evenly so the pieces cook at a similar rate.
• Grind the peanut and spice mixture finely enough to coat the meat.
• Let the beef marinate for at least 1 hour before adding the spice paste.
• Fry the shallots for the full 3 minutes, taking care not to let them burn.
• Stir during simmering as the sauce thickens to prevent it catching on the pan.
• Turn the meat during charcoal roasting for even browning.

Variations

• Adjust the heat: use fewer chillies or remove their seeds for a milder result.
• Use a grill: brown the simmered beef under a hot grill if charcoal cooking is not available.
• Add a fresh side: serve with a crisp salad for a cooling contrast.
• Change the accompaniment: offer steamed rice or another plain grain to soak up the sauce.

Common mistakes to avoid

• Skipping the marinade: leave the beef for at least 1 hour so the kecap manis, salt and tamarind water have time to season it.
• Coarse spice paste: grind the peanuts and seasonings thoroughly so the mixture coats the meat more evenly.
• Boiling too hard: keep the pan at a gentle simmer while the sauce thickens.
• Leaving the pan unattended: stir occasionally as the sauce reduces so it does not catch.
• Over-roasting: turn and watch the beef closely because its sweet coating can scorch.

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 sauce has become too thick.

Frequently asked questions