Lula Betawi - prime beef with coconut sauce

Ingredients

• 600 gentrecôte beef
• 3shallots
• 3salam leaves
• ½ tspsalt
• ¼ tsppepper
• 200 mlcoconut milk
• 75 ml (5 tbsp)oil
• 15 ml (3 tsp)ground coriander
• 5 ml (1 tsp)ground cumin
• 15 ml (3 tsp)shrimp paste
• 15 ml (1 tbsp)palm sugar
• 45 ml (3 tbsp)grated coconut

Instructions

1. 1

   Make the paste

   Pound or grind the coriander, cumin, shrimp paste, palm sugar and grated coconut together until they form a paste.

2. 2

   Season the beef

   Cut the beef into cubes and rub them all over with the spice paste. Thinly slice the shallots.

3. 3

   Fry the beef

   Heat the oil in a wok. Fry the beef with the shallots and salam leaves for 10 minutes.

4. 4

   Simmer in coconut

   Add the coconut milk, salt and pepper. Simmer gently until the beef is cooked.

What is Lula Betawi?

Lula Betawi is a beef dish associated with Betawi cooking, the cuisine of Jakarta and its surrounding area. Its defining combination here is beef cooked with a spice paste and coconut milk.

The paste brings together coriander, cumin, shrimp paste, palm sugar and grated coconut. Frying it with the meat before adding the coconut milk gives the sauce a savoury, aromatic base.

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, oil and grated coconut contribute much of the fat. The palm sugar and any rice served alongside supply carbohydrates; pair the beef with a moderate serving of rice and vegetables for a more balanced plate.

The spice paste

Coriander and cumin: these ground spices give the paste its warm, earthy character. Pound or grind them thoroughly with the other paste ingredients so they coat the beef evenly.

Shrimp paste and palm sugar: shrimp paste adds savoury depth, while palm sugar gives a mild sweetness. Grated coconut rounds out the mixture and ties it to the coconut milk in the sauce.

Choosing the beef

Entrecôte: this cut has a good balance of meat and fat, which suits a rich coconut sauce. Cut it into similarly sized cubes so they cook at roughly the same rate.

Even coating: rub the spice paste over every piece before frying. This helps the flavour reach the beef and ensures some of the paste cooks into the sauce.

Frying before simmering

First fry: cook the beef with the sliced shallots and salam leaves for the full 10 minutes before adding the coconut milk. Stir as needed so the pieces and paste cook without catching.

Salam leaves: these Indonesian aromatic leaves are used to scent the dish as it cooks. Keep them whole for simmering, then remove them before serving if you prefer.

Getting the texture right

Gentle heat: once the coconut milk is added, let the beef simmer slowly rather than boil vigorously. A steady, gentle simmer helps the meat cook while keeping the sauce from reducing too abruptly.

Doneness: the recipe gives no fixed simmering time, so check the largest beef cube for doneness and tenderness. Continue simmering gently if it needs more time.

Serving the dish

Rice: serve Lula Betawi with steamed rice to soak up the coconut sauce. Plain rice lets the spice paste and rich sauce remain the focus.

Fresh sides: a crisp salad or simply cooked vegetables can add contrast to the soft beef and creamy sauce. Keep accompaniments mild so they do not overwhelm the seasoning.

Recipe notes & tips

• Cut the beef into even cubes so the pieces cook at a similar pace.
• Slice the shallots thinly so they soften during the 10-minute fry.
• Grind the paste until cohesive so it sticks to the beef.
• Stir during frying to stop the spice paste catching on the wok.
• Keep the simmer gentle after adding the coconut milk.
• Taste the sauce near the end and adjust the seasoning only if needed.

Variations

• More heat: add a fresh chilli to the paste before grinding.
• Extra aromatics: add a little sliced ginger to the paste for a sharper note.
• Vegetable side: serve with lightly cooked greens for freshness alongside the rich sauce.
• Rice pairing: serve with steamed jasmine rice to catch the coconut sauce.
• Less rich: reduce the oil slightly and use a light coconut milk, allowing for a thinner sauce.

Common mistakes to avoid

• Uneven beef cubes: large pieces may take longer to cook; cut them to a similar size.
• Skipping the paste coating: rub the spice mixture over all the beef before it goes into the wok.
• High heat after adding coconut milk: a hard boil can reduce the sauce too quickly; simmer gently.
• Leaving the paste unstirred: it can catch during frying; stir the beef and shallots as they cook.
• Assuming a fixed simmer time: the recipe gives no exact duration; check the beef and continue until cooked.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the coconut sauce has thickened.

Frequently asked questions