Daging Giling masak kentang - seasoned beef with potatoes

Ingredients

• 300 gminced beef
• 250 gpotatoes
• 5 clovesgarlic
• 3shallots
• 3 cmginger
• 1 tbspoyster sauce
• 2 tspkecap manis
• 1 tsppalm sugar
• 750 mlchicken stock
• 1 tspsesame oil
• 1leek
• 1 tbspoil

Instructions

1. 1

   Prepare the vegetables

   Cut the potatoes into small cubes. Finely chop the shallots and garlic, and slice the leek into thin rings.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the shallots, garlic and ginger and fry for 3 minutes.

3. 3

   Brown the beef

   Add the minced beef and fry, breaking it apart so it cooks loose.

4. 4

   Add the seasoning

   Stir in the oyster sauce, kecap manis, palm sugar and potatoes.

5. 5

   Simmer until tender

   Pour in the chicken stock and cook until the potatoes are tender.

6. 6

   Finish and serve

   Stir in the sesame oil and scatter the sliced leek over the dish.

What is daging giling masak kentang?

The name describes minced beef cooked with potatoes, a straightforward combination found in Indonesian home cooking. This version brings together savoury beef, mellow potato and a sauce seasoned with oyster sauce, kecap manis and palm sugar.

The method keeps things simple: aromatics are fried first, then the beef and potatoes simmer in stock. That gives the potatoes time to soften while the flavours mingle.

Nutrition and macros by portion

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

The potatoes and kecap manis provide most of the carbohydrates, while the beef contributes protein and the oil, sesame oil and beef contribute fat. Serve with vegetables or a simple salad to add freshness, and choose a rice portion to suit your appetite.

Build flavour with the aromatics

Shallots, garlic and ginger form the flavour base. Fry them for the full 3 minutes, stirring so they soften and become fragrant without catching on the pan.

Add the beef once the aromatics are ready, and break it up as it cooks. Smaller pieces spread through the sauce and make the dish easier to serve.

Choose and cut the potatoes

Cut the potatoes into small, even cubes so they cook at a similar pace. The recipe gives a weight rather than a variety, so use potatoes that hold together reasonably well during simmering.

Add them with the sauces and sugar before pouring in the stock. This lets the seasoning coat the potato surfaces as the liquid comes up to a simmer.

Balance the savoury and sweet

Oyster sauce adds savouriness, while kecap manis and palm sugar bring sweetness. Together they give the beef and potatoes a rounded, gently sweet flavour rather than a sharp or highly spiced one.

The stock provides the liquid for cooking and carries those seasonings through the pan. The recipe does not specify a stock type beyond chicken stock, so use one you enjoy the flavour of.

Check the simmer and doneness

Once the stock is added, cook until the potatoes are tender; the method does not give a precise simmering time. Keep the pan at a gentle simmer and check a potato cube with a fork.

If the liquid reduces before the potatoes are tender, lower the heat to avoid scorching and keep an eye on the pan. The finished dish should be moist, with the potatoes soft but not falling apart.

Finish with leek and sesame oil

Sesame oil goes in at the end, so its aroma stays noticeable. Stir it through after the potatoes are tender rather than cooking it from the start.

The thin rings of leek are added as a final garnish. Serve while warm, with rice if you would like a more substantial meal.

Recipe notes & tips

• Cut the potato cubes evenly so they reach tenderness at roughly the same time.
• Break the minced beef apart as it fries to avoid large clumps.
• Stir the pan occasionally during the simmer to prevent ingredients sticking.
• Add the sesame oil only once the potatoes are tender to keep its aroma distinct.
• Slice the leek thinly so it works well as a light finishing garnish.

Variations

• Add chilli: Stir in chopped fresh chilli with the shallots for a hotter dish.
• Use spring onions: Scatter sliced spring onions over the finished beef and potatoes instead of leek.
• Add carrots: Cut carrots into small pieces and simmer them with the potatoes.
• Make it less sweet: Reduce the kecap manis or palm sugar to suit your taste.
• Serve with rice: Spoon the beef and potatoes over cooked rice to make a fuller meal.

Common mistakes to avoid

• Uneven potato cubes: Some pieces may turn soft before others; cut them to a similar size.
• Beef left in clumps: Large pieces cook unevenly; break the mince apart as it fries.
• Aromatics catching: Garlic can burn over high heat; stir often while frying for 3 minutes.
• Boiling too hard: A vigorous boil can break up the potatoes; keep the stock at a gentle simmer.
• Adding sesame oil too early: Its aroma can fade during cooking; stir it in at the end.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions