Bebotok Sapi
(Indonesian Meatloaf) Recipe

Origin: Indonesia      Period: Traditional

Ingredients:

225g minced (ground) beef
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 candlenuts, grated (or 4 grated macadamia nuts)
1 tsp ground coriander
pinch of cumin
pinch of ground ginger
3 dried red chilli, crushed (or, to taste)
pinch of grated lemongrass
1 tbsp tamarind juice (make by adding 2 tbsp hot water to 1 tbsp tamarind pulp, stir to combine then strain)
1/2 tsp salt
2 tbsp vegetable oil
250ml coconut milk (either tinned or made fresh from 1/2 coconut)
1 hard-boiled egg, thinly sliced
banana leaves or foil, for steaming

Bebotok Sapi
(Indonesian Meatloaf) Preparation:

Method:

In a bowl, combine the beef, onion, garlic and candlunuts, using your hands. Then add the coriander, cumin, ginger, chillies, lemon grass, tamarind juice and salt. Mix thoroughly to combine.

Add the oil to a pan and when hot stir-in the beef mixture and fry until nicely browned. Add the coconut milk at this stage, bring to a simmer and continue cooking until the mixture is almost dry.

Take off the heat and set aside. Now either cut your banana leaves to squares about 18 x 18cm in size (or cut foil to the same size). Place a single slice of egg in the centre of each square then cover with a heaped tablespoon of the beef mixture. Fold the foil or banana leaves over the meat mixture and seal the ends or secure with string.

Place the parcels in a steamer and cook for about 1 hour. Serve hot.

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