Wednesday, August 26, 2009

Penaci (Indonesian Spicy Beef)

I LOVE Indonesian food, and of all types of food available in Toronto, I don't know of any Indonesian restaurants in the city. Luckily for me, my mom's family is from Indonesia and I watched my Oma cook some of her signature dishes. Over the weekend, my mom and I got together to cook some Indonesian food and we made pecel, soto ayam and my favourite...penaci. Penaci is a ridiculously hot beef dish, but it's so irresistibly good.
I toned down the spiciness from my Oma's recipe so that my husband could enjoy it too.

I served this with pecel (vegetable and peanut sauce dish) and rice.

Roast of beef (about 3lbs or so)
1/2 red sweet pepper (optional...use sweet red pepper if you don't want this dish to be too spicy)
1 shallot
7 cloves garlic
1/4 onion
10 large chili peppers (I used 5 to tone down the spiciness, but use as many as you can tolerate)
4-5 kemiri (candle nuts) toasted in a dry skillet
1/2 lime
1/2 cup kecap manis (sweet thick soy sauce)

1. Place the roast of beef in a pot with water and boil until cooked.
2. In a food processor or blender, combine red pepper, shallot, garlic,onion, chilies, kemiri and lime juice and blend into a paste. Add a little water to loosen the paste if needed.
3. Heat up 1/4 cup oil in a wok or skillet and fry the paste until very fragrant.
4. Stir in kecap manis and continue to cook.
5. Cut beef into cubes and add to sauce. Cook until beef is tender.
Serve with rice.

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