Kelia sumatera, Sumatran beef curry dish

Kelia sumatera, Sumatran beef curry dish

Kelia sumateraKelia-sumtera
An original Sumatran beef curry dish with potatoes and


1 kilogram of beefsteak
4 large onions
8 cloves of garlic
4 cm piece of fresh ginger
1 stalk lemon grass
2-3 tbsp. vegetable oil
1 tbsp. ketoembar
2 tsp. cumin
3/4 tsp. turmeric
3/4 tsp. trassi
5 cups thin santen
2 daon djeroek poeroet (citrus leaves)
2-3 fresh red chilies
8 kemiri nuts
10 small new potatoes
Any cooked white rice (about 400 gr.)

Cut the meat into small cubes not.
Peel the onion and garlic, peel the ginger and chop everything coarsely.
Pull the dry layers of the lemongrass and use only the thick part, chop it coarsely.
Grind the onion, garlic, ginger and lemongrass to paste in the tjobek / mortar.
Heat the oil in a frying pan and brown the meat on all sides to, put it on a plate.

Then fry the spice paste, stirring 5 minutes. Add the coriander. cumin, turmeric and shrimp paste and fry briefly. Pour the santen there, add the citrus leaves and bring to a boil, let simmer 5-6 minutes.
Meanwhile, cut the peppers open, scrape out the seeds and add the peppers to the sauce. Chop or grind the Kemiries fine and stir into the sauce, season to taste with salt.
Put the meat in and let hedged, approximately, 1.5 hours on low heat to simmer quite soft. Add any extra santen or water during cooking.

Clear the small potatoes and let them enjoy it simmer until they are tender and the sauce is thick. Sprinkle as desired with chopped shallots trail. 

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