Daging Bakar Kari - grilled seasoned beef

Ingredients

• 400 gbeef breastplate
• 300coconut milk
• 1 tspmasala
• 2makrut lime leaves (jeruk purut)
• 1 stalklemongrass
• 1 tspsalt
• ½ tsppepper
• ½ tsppalm sugar
• 14skewers
• 7shallots
• 5 clovesgarlic
• 3candlenuts
• 2 cmginger

Instructions

1. 1

   Cut the beef

   Cut the beef into 14 pieces, each about 7 × 2 cm.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, candlenuts and ginger to a fine paste.

3. 3

   Mix the sauce

   Combine the coconut milk with the masala, makrut lime leaves, spice paste, salt, pepper, palm sugar and lemongrass.

4. 4

   Cook the beef

   Put the mixture and beef in a pan. Heat and cook slowly until the beef is nearly done.

5. 5

   Skewer and grill

   Thread the beef onto the skewers and grill over charcoal until golden brown, brushing it frequently with the sauce.

What is daging bakar kari?

Daging bakar kari means grilled curry-seasoned beef. It belongs to the Indonesian tradition of marinating or seasoning meat before grilling, bringing aromatic spices and charcoal cooking together.

This version first simmers the beef in coconut milk with a shallot, garlic, candlenut and ginger paste. That gives the meat time to take on the seasoning before it is threaded onto skewers and grilled.

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 coconut milk contributes much of the fat; the palm sugar adds a small amount of carbohydrate. Serve a skewer portion with rice and vegetables to make a more rounded plate.

The spice paste

Shallots and garlic: pound or grind them with the candlenuts and ginger until the mixture is fine. A smooth paste spreads more evenly through the coconut milk than roughly chopped pieces.

Candlenuts: these are part of the recipe’s seasoning base. Grind them thoroughly so no large pieces remain in the paste.

Build the coconut sauce

Coconut milk: mix it with the masala and spice paste before adding the beef. Keep the heat gentle as the meat cooks in the mixture.

Aromatics: the recipe adds makrut lime leaves and a stalk of lemongrass, along with salt, pepper and palm sugar. Keep the lemongrass stalk whole for this stage, as directed.

Cut and simmer the beef

Even pieces: cut the beef into 14 pieces, each 7 × 2 cm, so they are ready to thread onto the 14 skewers.

Nearly done: simmer slowly until the beef is almost cooked through, rather than waiting for it to finish in the pan. It will go on to the grill for browning.

Grill for colour

Charcoal heat: grill the skewered beef over a charcoal fire until golden brown. Keep an eye on the pieces as they colour.

Frequent basting: brush the beef with sauce during grilling, as the method directs. This keeps the seasoning involved through the final cooking stage.

Serving the skewers

Serve the skewers hot, once they are golden brown. Rice makes a straightforward accompaniment, while fresh vegetables or a crisp salad can add contrast to the rich coconut seasoning.

If serving with rice or other sides, portion them separately so everyone can balance the plate to suit their appetite.

Recipe notes & tips

• Cut the beef into 14 evenly sized pieces for threading onto the skewers.
• Grind the shallots, garlic, candlenuts and ginger to a fine paste.
• Cook the beef slowly in the coconut mixture until it is nearly done.
• Keep the sauce nearby so you can brush the beef frequently while grilling.
• Grill until the surface is golden brown, watching closely over the charcoal.

Variations

• Adjust the masala: use a little less or more to suit your preferred spice intensity.
• Add chilli: include fresh chilli in the spice paste for a hotter version.
• Use a grill pan: cook the skewers in a hot grill pan if charcoal grilling is not available.
• Serve with rice: add steamed rice to make the skewers part of a fuller meal.
• Add fresh vegetables: serve with a crisp salad or sliced vegetables for contrast.

Common mistakes to avoid

• Uneven pieces: cut the beef to the stated 7 × 2 cm size so the pieces cook more evenly.
• Rough spice paste: grind the shallots, garlic, candlenuts and ginger finely for a more even seasoning.
• Fast simmering: cook the beef slowly in the sauce rather than letting it boil rapidly.
• Cooking it fully in the pan: stop when the beef is nearly done, since it still needs to be grilled.
• Skipping the basting: brush the meat frequently with sauce as it grills.

How to store

Refrigerate leftover beef in a covered container and use within 3 days. Reheat thoroughly in a pan or oven; if grilling again, take care not to dry out the meat.

Frequently asked questions