Spicy Elk (Daging Bumbu Pedas)

If you use Asian shallots (or purple onion) and long red chilli pepper for example, the curly type, it will give you redder result, almost like daging bumbu bali

You can use beef, moose, elk for this recipe

1.5 kg elk, cubed, brown and drain, set aside

Spices:
1 medium size onion
4-5 cloves of garlic
1-2 tsp galangal powder
5-6 candlenuts
1 tsp Asian hard shrimp paste, roasted (terasi)
1 small thumb ginger, skinned
7 red bird eye chilies
2 tbsp olive oil or veg. oil is fine
5 tbsp water

1 thumb of tamarind paste, soaked in 1/4 c hot water, strain and collect the water

5 kaffir lime leaves
4 salam leaves (you can use bay leaf)
1 stalk of lemongrass

2-3 cubes of beef/chicken knorr

700 ml hot water
3 tbsp Dutch sweet soy sauce

1 tomato, sliced/chopped

Heat a lil oil and saute spice paste and leaves and stalk until fragrant
Add in browned elk and stir to coat
Add in hot water and let it boil
Turn down heat to medium, cook for 20 minutes
Turn down heat to low, stir and add in knorr cubes, cook for 15-20 minutes
Add in tomato, cook for 10 mins
Add in tamarind water, stir, then pour in sweet soy sauce.
Cook for another 15 mins or until water level is low and tomatoes dissolved. 

Print Recipe

Daging Bumbu Pedas

Servings: 0

Ingredients

• 1.5 kg elk cubed, brown and drain, set aside
• 1 thumb of tamarind paste soaked in 1/4 c hot water, strain and collect the water
• 5 kaffir lime leaves
• 4 salam leaves you can use bay leaf
• 1 stalk of lemongrass
• 2-3 cubes of beef/chicken knorr
• 700 ml hot water
• 3 tbsp Dutch sweet soy sauce
• 1 to mato sliced/chopped

Spice Paste

• 1 medium size onion
• 4-5 cloves of garlic
• 1-2 tsp galangal powder
• 5-6 candlenuts
• 1 tsp Asian hard shrimp paste roasted (terasi)
• 1 small thumb ginger skinned
• 7 red bird eye chillies
• 2 tbsp olive oil or veg. oil is fine
• 5 tbsp water

Instructions

• Heat a lil oil and saute spice paste and leaves and stalk until fragrant
• Add in browned elk and stir to coat
• Add in hot water and let it boil
• Turn down heat to medium, cook for 20 minutes
• Turn down heat to low, stir and add in knorr cubes, cook for 15-20 minutes
• Add in tomato, cook for 10 mins
• Add in tamarind water, stir, then pour in sweet soy sauce.
• Cook for another 15 mins or until water level is low and tomatoes dissolved.