Terik Daging - braised beef in coconut milk

Ingredients

• 500 gbeef shank
• 250 gpotatoes
• 2Indonesian bay leaves (daun salam)
• 2lemongrass stalks
• 2 cmgalangal
• 1 tbspsalt
• 1 tbsppalm sugar
• 1500 mlthin coconut milk
• 250 mlthick coconut milk
• 2 tbspoil
• 10shallots
• 5 clovesgarlic
• 1 1/2 tspground coriander
• 1/2 tsppepper
• 1/4 tspcumin
• 3 cmginger

Instructions

1. 1

   Make the spice paste

   Pound or grind the shallots, garlic, coriander, pepper, cumin and ginger into a paste.

2. 2

   Prepare the ingredients

   Cut the beef into large chunks and the potatoes into cubes.

3. 3

   Fry the aromatics

   Heat the oil in a wok or wadjan. Fry the spice paste with the Indonesian bay leaves, lemongrass and galangal for 3 minutes.

4. 4

   Brown the beef

   Add the beef and fry it until browned.

5. 5

   Reduce the coconut milk

   Add the thin coconut milk, salt and palm sugar. Cook until the liquid has reduced by half.

6. 6

   Finish the braise

   Stir in the thick coconut milk and simmer until the beef is done. Serve.

What is terik daging?

Terik daging is a Javanese-style Indonesian beef braise, named for its gently cooked, coconut-rich preparation. This version combines beef shank and potatoes with a spice paste and two kinds of coconut milk.

The thin coconut milk reduces around the meat before thick coconut milk is added, building a substantial sauce while keeping the aromatics prominent.

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 potatoes and palm sugar contribute carbohydrates. Coconut milk and cooking oil account for much of the fat; serve with steamed vegetables alongside the rice to balance the plate.

The spice paste and aromatics

Spice paste: Shallots, garlic, ginger, coriander, pepper and cumin are pounded or ground together so their flavours can spread through the braising liquid.

Whole aromatics: Indonesian bay leaves, lemongrass and galangal fry with the paste first. Bruise the lemongrass lightly if needed to help release its aroma, while keeping the ingredient quantities unchanged.

Choosing the beef and potatoes

Beef shank: This cut is suited to a slow, moist cook, which helps it become tender as it braises. Cut it into large chunks so it holds its shape in the sauce.

Potatoes: The recipe calls for cubes, but does not specify when to add them. Add them to the pot with the thin coconut milk so they cook in the braising liquid.

Reducing the coconut milk

Thin coconut milk: Let it cook until its volume has reduced by half, as directed. Stir from time to time and keep the heat steady enough for a gentle simmer.

Thick coconut milk: Stir this in after the reduction, then simmer until the beef is done. Avoid a hard boil, which can make a coconut-based sauce separate.

How to tell when it is ready

Beef: Check a large piece with a fork; it should be tender rather than resistant. The recipe gives no exact finishing time, so use the texture of the meat as your guide.

Potatoes: They should be tender when pierced but not falling apart. If they become ready before the beef, lift them out and return them to the pot before serving.

Serving terik daging

Serve the beef and potatoes with plenty of coconut sauce. Steamed rice is a natural accompaniment for soaking it up, though the original method simply says to serve.

A fresh, crisp side such as sliced cucumber or lightly cooked greens can provide contrast to the rich braise.

Recipe notes & tips

• Grind the spice paste evenly so there are no large pieces of shallot or garlic.
• Cut the beef into similarly sized large chunks to help them cook at a similar rate.
• Keep the coconut milk at a gentle simmer while it reduces.
• Stir more often as the sauce thickens to prevent it catching on the base of the wok.
• Taste the sauce before serving and adjust seasoning only if needed.

Variations

• Add chilli: Include fresh chilli in the spice paste for more heat.
• Use beef chuck: Swap in beef chuck cut into large chunks if shank is unavailable.
• Include extra vegetables: Add firm vegetables that can withstand simmering in the sauce.
• Finish with lime: Serve with lime wedges for a bright contrast at the table.

Common mistakes to avoid

• Rushing the reduction: The thin coconut milk needs to reduce by half; allow it to simmer until it reaches that point.
• Boiling vigorously: A hard boil may split the coconut sauce; keep it at a gentle simmer.
• Cutting the beef too small: Small pieces can lose their shape during braising; keep the chunks large.
• Adding thick coconut milk too early: Follow the stated order and stir it in after the thin milk has reduced.
• Ignoring the potatoes: Check them as they cook so they become tender without breaking up.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; stir carefully to keep the potatoes intact.

Frequently asked questions