Ingredients:
- 1 Kilo veal steak
- 150 grams of white rice
- Green beans
- 1 bell pepper
- 1 bunch of spring onions
- 3 onions
- 6 cloves of garlic
- flower
- 5 tablespoons of ketjap
- 2 stalks of sereh (lemongrass)
- A dash of ginger syrup
- 3 tbsp brown caster sugar
- 1 tsp ground ginger
- 1 tsp dill
- 1 tbsp sambal
- Bag of boemboe spice mix
- 1 jar of beef stock
- A dash of red wine
- Fry the onion and garlic with the butter in a cast iron pan.
- Cut the beef steak into cubes and roll them in flour, then place them in the pan and fry them briefly on all sides until done.
- Add the ketjap, ginger syrup, brown sugar, ginger, dill, beef stock and red wine.
- Then add the bag of boemboe spice mix and stir everything well.
- Then place 2 broken stalks of lemongrass on top of the stew.
- Leave the stew at just under 100 degrees Celsius for 4 hours.
- Season it to taste and add some sambal for extra spice.
- Then serve the stew together with the rice and grilled vegetables on a plate.