Daging Masak Lengkuas - fried beef with grated galangal

Ingredients

• 500 gbeef shank
• 2 cmfresh ginger
• 2Indonesian bay leaves (daun salam)
• 1,000 mlwater
• 2 stalkslemongrass
• 5kaffir limes (jeruk purut)
• 100 ggalangal, grated
• 1 tbspground coriander
• 1 tbsptamarind water
• as neededoil, for frying
• 5shallots
• 5 clovesgarlic
• 3candlenuts (kemiri)
• 1 tspsalt
• 1/2 tsppepper
• 1/2 tspground cumin
• 1/2 tbsppalm sugar

Instructions

1. 1

   Cook the beef

   Heat the water in a pan. Add the beef, ginger and Indonesian bay leaves, then cook until the meat is done.

2. 2

   Slice the meat

   Lift the beef out of the pan and cut it into thin slices. Leave 500 ml of the broth in the pan.

3. 3

   Make the paste

   Pound or grind the shallots, garlic, candlenuts, salt, pepper, cumin and palm sugar into a fine paste.

4. 4

   Simmer with spices

   Add the paste to the broth with the lemongrass, kaffir limes, grated galangal, coriander and tamarind water. Bring to the boil, add the sliced beef and cook until the liquid has evaporated.

5. 5

   Fry until brown

   Remove everything from the pan. Heat oil in a pan and fry the beef together with the spices until browned, then serve.

What is Daging Masak Lengkuas?

Daging Masak Lengkuas is an Indonesian beef dish whose name refers to meat cooked with galangal. It combines simmering and frying: the beef first cooks in an aromatic broth, then is browned with the concentrated spices.

The recipe’s flavour comes from galangal, lemongrass, kaffir lime and a ground shallot-and-spice paste. Cooking the beef in broth before frying helps it take on those aromatics.

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 palm sugar and shallots contribute some carbohydrates. Fat comes mainly from the frying oil and candlenuts; serve a measured portion with rice and vegetables to balance the plate.

The beef and broth

Shank: this cut benefits from being cooked in liquid until done, before being sliced thinly. Keep the slices relatively even so they warm and brown at a similar pace.

Broth: retain 500 ml after cooking the beef, as directed. It carries the flavour of the ginger and bay leaves into the later simmer.

Build the aromatic base

Spice paste: grind the shallots, garlic, candlenuts, salt, pepper, cumin and palm sugar finely. A fine paste spreads more evenly through the broth than a roughly chopped mixture.

Fresh aromatics: add the grated galangal, lemongrass and kaffir limes with the coriander and tamarind water. These ingredients simmer with the paste and beef as the liquid reduces.

Reduce before frying

Simmer: once the beef is back in the seasoned broth, cook until the liquid has evaporated. Keep an eye on the pan as it reduces so the spices do not catch on the bottom.

Fry: the final frying step browns the beef and spices together. Use enough oil to fry the mixture, and turn it as needed for even colour.

Check the texture

Tender beef: the recipe calls for cooking the meat until done, but gives no precise cooking time. Check the thickest piece before removing it from the broth.

Reduced spices: the simmer is complete when the liquid has evaporated. During frying, look for browned beef and a fragrant, well-coated spice mixture.

Serve it with

Rice: plain steamed rice is a straightforward accompaniment that works well with the seasoned beef and spices.

Fresh sides: serve with crisp vegetables or a simple salad for contrast. Keep any extra seasoning separate so the beef’s aromatic coating remains the focus.

Recipe notes & tips

• Slice the cooked beef thinly so the spice mixture can coat it well.
• Grind the paste finely for an even texture.
• Keep the broth reduction at a steady simmer and watch it closely near the end.
• Fry in batches if the pan is crowded, so the beef can brown.
• Taste the spice mixture before serving and adjust only if needed.

Variations

• Extra heat: add fresh chilli to the spice paste.
• More citrus: add an extra kaffir lime if you want a brighter aroma.
• Different cut: use another suitable braising cut and cook it until tender before slicing.
• Less oil: use a non-stick pan and a modest amount of oil for the final browning.
• Rice bowl: serve the beef over steamed rice with vegetables on the side.

Common mistakes to avoid

• Coarse spice paste: grind the shallots, garlic and candlenuts finely so the coating is more even.
• Too much broth left: continue simmering until the liquid has evaporated before frying.
• Scorched spices: lower the heat and stir as the reduced mixture fries.
• Uneven slices: cut the beef into similarly thin pieces so they brown at a comparable rate.
• Crowded frying pan: work in batches to give the meat room to brown.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat thoroughly in a pan, adding a small splash of water if the spices seem dry.

Frequently asked questions