Be Sampi Membase Bali - spiced braised beef in coconut milk

Ingredients

• 250 gbase be sampi (see recipe)
• 800 gbeef
• 2lemongrass stalks, crushed
• 5 cmgalangal, crushed
• 1,000 mlbeef stock (see recipe)
• 1,000 mlcoconut milk
• 2salam leaves
• 1 tspsalt
• 2 tspblack peppercorns, crushed
• 2 tbspoil
• 2 tbspbawang goreng (fried shallots)

Instructions

1. 1

   Cut the beef

   Cut the beef into pieces.

2. 2

   Fry the spice paste

   Heat the oil in a wok and fry the base be sampi for 3 minutes.

3. 3

   Brown the beef

   Add the beef and fry for 5 minutes.

4. 4

   Add the aromatics

   Add the lemongrass, salam leaves and galangal, then fry for a further 2 minutes.

5. 5

   Braise the beef

   Pour in half the stock and cook slowly until the beef is nearly done. Use the remaining stock as needed to stop the wok from drying out.

6. 6

   Simmer in coconut

   Add the coconut milk and simmer gently until the beef is cooked through and the sauce has thickened.

7. 7

   Season and serve

   Mix in the salt and crushed black peppercorns. Sprinkle with fried shallots and serve.

What is Be Sampi Membase Bali?

Be Sampi Membase Bali is a Balinese-style beef dish whose name points to beef cooked with a spiced base. This version braises the meat in stock before finishing it in coconut milk.

The spice paste provides the foundation, while lemongrass, galangal and salam leaves build an aromatic flavour. A slow simmer brings the beef and creamy sauce 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 coconut milk and oil contribute much of the fat. The beef and any rice served alongside provide most of the plate's carbohydrates; pair the braise with vegetables and a measured serving of rice for a balanced meal.

The spice base and aromatics

Spice paste: fry the base be sampi in oil for the full 3 minutes so its flavour is warmed through before the beef goes in.

Aromatics: crushing the lemongrass and galangal helps release their fragrance during cooking. Salam leaves add another layer to the braise.

Managing the braise

Stock: start with half of the 1,000 ml, then draw on the rest if the wok begins to look dry. The beef should cook gently rather than catch on the bottom.

Coconut milk: add it after the beef is nearly done, then keep the simmer gentle while the meat finishes and the sauce thickens.

How to judge doneness

Beef: it is ready when cooked through and tender enough to eat comfortably. The recipe gives no precise cut, so check the texture as it simmers.

Sauce: look for a thicker, coating consistency rather than a watery broth. Keep the heat low to avoid a vigorous boil.

Serving the dish

Fried shallots: scatter them over the finished beef just before serving so they add a crisp contrast to the soft meat and creamy sauce.

On the plate: serve with rice to accompany the sauce. A simple vegetable side can add freshness alongside the rich braise.

Planning the cooking

The stated total time is 60 minutes, including preparation and cooking. The method does not specify a separate cooking time for the braise, so use the beef's tenderness and the sauce's thickness as your cues.

Have the stock, coconut milk and aromatics ready before you start frying; the first stages move from the paste to the beef and aromatics in quick succession.

Recipe notes & tips

• Crush the lemongrass and galangal before adding them to the wok.
• Keep the heat gentle once the stock has been added.
• Add the remaining stock gradually, using it to prevent the braise from drying out.
• Stir gently after adding coconut milk so the sauce simmers evenly.
• Add the fried shallots at the end to preserve their crispness.

Variations

• Extra aromatics: add more crushed lemongrass for a stronger citrus fragrance.
• More galangal: increase the crushed galangal slightly for a more pronounced earthy note.
• Peppery finish: add extra crushed black peppercorns to taste.
• Vegetable side: serve with steamed greens for a fresh contrast.
• Rice accompaniment: serve over plain rice to catch the coconut sauce.

Common mistakes to avoid

• Burning the spice paste: fry it over controlled heat and stir so it warms without catching.
• Drying out the wok: use the remaining stock as needed during the first braising stage.
• Boiling the coconut milk hard: keep it at a gentle simmer while the beef finishes cooking.
• Adding the garnish too early: scatter the fried shallots over the dish just before serving.
• Stopping before the sauce thickens: continue the gentle simmer until it coats the beef.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a small splash of water or stock if the sauce has thickened too much.

Frequently asked questions