This dish has emerged in most of the countries that had a Portuguese Eurasian evolved culture. The recipes vary the Cristang product, Smore, being considered the most delectable . Cristang interpretation may even use beef tongue and tail as the meat ingredient having evolved from the original offal ingredients. The following recipe I think is from Indonesia.
Ingredients:
- 3½ tablespoons peanut oil, palm oil or sunflower oil or others of a high smoke point
- 1 large onion, sliced.
- 3 cloves garlic, crushed.
- 1½ teaspoons minced fresh ginger
- 750 gm (~1½ lbs) boneless beef rump steak, cut into 4 cm (say 1½ in) cubes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ¼ to ½ teaspoon ground chillie powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1½ tablespoons *Ketjap Manis (thick sweet soy sauce, eg: the Thai Nguangchiang Brand. I think any brand will do).
- 3½ tablespoons soy sauce
- 1½ teaspoons scraped and lightly packed palm sugar
- 420 ml (1¾ cups) beef stock or broth
- 2 cups pearl onions, blanched and peeled
Method:
- Heat oil in a large, deep skillet over medium heat. Add onion and cook until translucent, about 5 minutes; add garlic and ginger, cook for about one minute.
- Raise heat to medium-high, add meat and cook until brown, about 7 to 10 minutes.
- Stir in the rest of the ingredients except for the beef stock and pearl onions. Cook, stirring, for 5 minutes. Pour in beef stock and bring to a boil. Cover, and simmer on low heat for 45 minutes.
- Add pearl onions, cover and simmer for an additional 45 minutes, stirring occasionally. Serve with rice.
*Ketjap Manis or Sweet Soy Sauce are both easily available as an Asian grocery product.
