Anyone like meatloaf? At first glance this dish is similar to stews but different. Lapis meat is a typical Surabaya culinary, usually the meat inside is left intact and immediately cooked with herbs and spices until tender and the seasoning is absorbed, only when the meat is served in thin slices and then sprinkled with spices. But because the meat I was using had an irregular shape, I ended up cutting it first and then processing it. The spices used are also varied, some use coconut milk and some don't, if you want to use coconut milk, please, just for the recipe I wrote this layer of meat no coconut milk. Let's try the recipe for a new menu variation at home, who knows it might even become a family favorite.
Ingredients
750 beef (deep special)
3 bay leaves
5 lime leaves
2 lemongrass stalks, bruised
1 cm cinnamon
2 cloves
1 tbsp brown sugar, comb
1 tbsp tamarind water
3 tbsp sweet soy sauce
Salt to taste
750 ml water (you can add more if the meat is not tender)
Ground spices:
10 red onions
6 cloves of garlic
2 red chilies, remove seeds
1 thumb of young galangal
4 cm turmeric
1 tbsp roasted coriander
5 pecans, fried
1/4 nutmeg
1/2 tsp pepper granules
Step
Saute ground spices until fragrant, add bay leaf, lemon grass, lime leaves, cloves, cinnamon, mix well, add meat, stir until it changes color.
After the meat changes color, season with salt, brown sugar, tamarind water & sweet soy sauce, stir until smooth then pour in the water, cook until the meat is tender and the spices are absorbed, remove and serve.