beef stewed with pineapple and potato
400 g beef (shank)
100 gr pineapple
200 gr potato
2 red lomboks
2 cm lengkuas/laos/galangal
200 ml thick coconut milk (kental, from 1 coconut)
700 ml thin coconut milk (encer, from 1 coconut)
1/2 tsp vinegar
3 cloves of garlic
1 tsp ketumbar
1/2 tsp terasi/trasi, toasted
1 tsp salt
1 tsp palm sugar
Cut the meat into small cubes. Cut the pineapple into cubes. Cut the potato into cubes. Deseed the lomboks and cut them into rings. Pound or grind the ingredients for the bumbu into a paste. Heat the oil in a pan and fry the potato until brown and set aside.
Heat in a pan the thin coconut milk together with the lengkuas, the bumbu and the meat and cook until the meat is tender and nearly done.
Then add the pineapple, the potato, the lomboks and the thick coconut milk and cook until the sauce has thickened. Then mix in the vinegar and cook briefly. Serve.