Meat in kecap sauce (daging goreng kecap)

This recipes sounds so simple and clear;  meat in kecap sauce. Nothing can be wrong with it, right? This recipe is made with lamb meat and the onions and garlic is sautéd in butter. Mouthwatering… ;-).

There are only a few ingredients used, therefore, it is important to go for good quality. I opt for the super sweet soy sauce (kecap) ABC and 500 grams of beautiful pieces of lamb from my Muslim butcher.

This dish is enough for 3 people and ready in 45 minutes.


Meat in kecap sauce (daging goreng kecap) #145 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 149.

Ingredients

1/2 kg lamb meat
1 tablespoon of butter
1/4 liter of water

Herbs

5 tablespoons of chopped onions
3 chopped garlic cloves
2 tablespoons of soy sauce
juice of 1 lemon
salt

Rub onions and garlic with the salt to a paste. Sauté this in the butter until the onions turn yellow. Add the meat that is cut in smaller pieces and let it sauté with the onions and garlic. Then add the water, lemon juice and the kecap. Let it simmer until the meat is tender and cooked through.


Instead of a lemon, you can also use lime. That has a more tropical flavor, I think.

I use my cobek or mortar to rub the onions and garlic together. The meat I cut into cubes.

I sauté the onions and garlic into the butter.  Butter gives just another warmer flavor to the onions and garlic. I fry the onions and garlic in my cast-iron pan. Everything that needs to be simmered works the best in that pan ;-).

The meat can go in now. I scoop it through the onions and let it sauté for a few minutes. Now I add the water.

I always use warm water, not cold. It makes my meat more tender I think.

The soy sauce can go in together with the lemon juice. My meat needs about 25 minutes of simmering. Then it is perfectely tender and lovely. The lamb meat turns beautifully dark because of the soy sauce. I sprinkle some fried onions over it.

We eat this daging goreng in kecap sauce with a cucumber salad and white rice. Delicious and done fast!

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