Meat with bumbu rudjak

This ‘meat with bumbu rudjak’ recipe will make a fingerlicking dish. You can use lamb, because it is ready relatively quickly (the meat only needs to cook for about 30 minutes). But this meat with bumbu rudjak can also be made from beef or mutton. I can’t find mutton very easily here in Holland, but I have also made this bumbu rudjak with beef (Irish beef). When you use beef you must let it simmer for about 3 hours. This dish is one to make for Christmas.

This dish is ready in 45 minutes if you use lamb, but will take about 3 hours if you use beef. This meat with bumbu rudjak is enough for 3 people.


Meat with bumbu rudjak #169 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 166.

Ingredients

  • 1/2 kg mutton or beef
  • 1/4 block of santen (coconut cream)
  • 2 tablespoons of oil
  • 1/4 1 water

Spices

  • 2 tablespoons chopped onions
  • 2 chopped cloves of garlic
  • 1 teaspoon sambal terasi
  • 4 puffed candlenuts
  • 1 teaspoon galangal
  • 1 teaspoon Javanese sugar
  • 1 tablespoon asem pulp water (tamarind)
  • 1 pinch of lemongrass salt
  1. Rub onions, garlic, sambal, roasted kemiries, galangal, sugar and some salt together into a paste.
  2. Fry them in the oil.
  3. Also fry the meat briefly.
  4. Then add the water, the santen, the asem and the sereh and stew the dish until the meat is tender.

It’s actually a very easy recipe. The ingredients are clear. You have to roast 4 candle nuts and do your best to finely grind the bumbu in the cobek. After this the recipe does its own work. I use fresh galangal because I have some leftover. I love fresh galangal.

I fry the bumbu in the pan and add the meat. Just stir well to make sure everything is covered well.

Then you can add the santen and water and simmer this for about half an hour (if you use lamb meat). After fifteen minutes you can also add a tablespoon of tamarind water. I make it from fresh tamarind that I buy at the Asian grocery store. You have to soak it well and pour through a sieve. I only need 1 tablespoon, so I don’t have to soak much.

It smells so good in the house. We can’t wait to taste it. After half an hour (for lamb), I leave the lid off the pan, the liquid has reduced by about half. For properly reduced moisture in beef, I usually leave the lid off the pan for the last hour, but leave the lid on for the first few hours so that everything can cook thoroughly.

Time to eat! Dishes with santen (coconut cream) are always delicious with an acar or regular cucumber salad.

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