Pindang Daging Masrani - Fragrant beef stew from Kalimantan

Ingredients

• 500 gbeef
• 4 clovesgarlic
• 5shallots
• 4red chillies
• 2 cmfresh ginger
• 1 stalk, white partlemongrass
• 2 cmfresh turmeric
• ½ teaspoonsalt
• 1 teaspoonpalm sugar
• 500 mlwater
• 2 tablespoonsoil

Instructions

1. 1

   Prepare the ingredients

   Cut the beef into slices about 1 cm thick. Thinly slice the garlic, shallots and ginger, and cut the chillies into diagonal rings.

2. 2

   Toast the turmeric

   Dry-roast the turmeric in a pan, then grate it.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the garlic, shallots, chillies, ginger, lemongrass and grated turmeric, and fry for 4 minutes.

4. 4

   Brown the beef

   Add the beef and fry for 2 minutes.

5. 5

   Simmer the stew

   Stir in the salt, palm sugar and water. Cook gently until the beef is done.

What is Pindang Daging Masrani?

This is a beef stew associated with Kalimantan, the Indonesian part of Borneo. Its flavour comes from a cooked blend of garlic, shallots, ginger, chilli, lemongrass and turmeric.

In this version, the aromatics are fried before the beef and water go into the pan. That brief frying gives the stew a fragrant base, while gentle simmering brings the components together.

Nutrition and macros by portion

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

The beef provides most of the protein, while the oil contributes much of the fat; the palm sugar adds a small amount of carbohydrate. Serve a portion with rice and vegetables for a more complete plate. The supplied per-serving nutrition figures are inconsistent with the listed ingredients, so treat them with caution.

Build the aromatic base

Aromatics: slice the garlic, shallots and ginger thinly so they cook evenly during their short time in the pan.

Lemongrass: use the white part of the stalk, as specified, and include it in the aromatic frying step.

Toast and grate the turmeric

Dry toasting: warm the turmeric in a dry pan before grating it. Keep an eye on it as it heats, and take it off before it scorches.

Fresh turmeric: the recipe calls for a 2 cm piece, rather than a measured amount of ground turmeric. Grating it helps distribute it through the stew.

Choose and slice the beef

Even slices: cut the beef to about 1 cm thick, as directed, so the pieces cook at a similar rate.

Doneness: the recipe gives no fixed simmering time, so check the meat as it cooks and continue until it is done to your liking.

Keep the simmer gentle

Frying stage: cook the aromatics for 4 minutes, then fry the beef for 2 minutes before adding the liquid. These short stages help develop flavour before the stew simmers.

Simmering stage: once the water is added, cook gently rather than boiling hard. A steady, quiet simmer is easier to control while the beef finishes cooking.

Serve it as a meal

Rice: serve the stew with plain rice to make a simple, filling meal and to soak up its fragrant cooking liquid.

Fresh side: a crisp salad or lightly cooked vegetables can add freshness alongside the warm, aromatic stew.

Recipe notes & tips

• Slice the beef evenly so the pieces finish cooking at a similar time.
• Keep the turmeric moving in the dry pan and remove it as soon as it is toasted.
• Use the white part of the lemongrass stalk, as specified in the ingredients.
• Fry the aromatics for the full 4 minutes before adding the beef.
• Add the water after the beef has fried for 2 minutes, then keep the stew at a gentle simmer.

Variations

• Adjust the chilli: use fewer chillies for a milder stew.
• Use ground turmeric: substitute a small amount if fresh turmeric is unavailable, adding it with the other aromatics.
• Add vegetables: include suitable vegetables during the simmer so they cook in the spiced liquid.
• Serve with rice: pair the stew with plain rice to make it a more substantial meal.

Common mistakes to avoid

• Slicing unevenly: pieces can cook at different rates, so aim for slices about 1 cm thick.
• Scorching the turmeric: dry-toast it carefully and remove it from the heat before it burns.
• Skipping the aromatic frying: cook the aromatics for 4 minutes before adding the beef.
• Boiling vigorously: keep the stew at a gentle simmer once the water is added.
• Stopping too soon: simmer until the beef is done rather than relying on an unspecified cooking time.

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