Menu

I work in ...

Continue

Content is being adapted
based on your type of business.

Beef Cheek cooked with Gota Andaliman Sauce
Beef Cheek cooked with Gota Andaliman Sauce – - Recipe

Savor the delicacy of beef cheek slow-cooked until tender, perfectly blended with the unique Batak andaliman pepper sauce, accompanied by fresh pickled red onions. This dish will be even more complete with other delicious accompaniments.

...

Ingredients

−
+

Beef Cheek

Gota Andaliman Sauce

Ombu-Ombu Kelapa

  • Grated Mature Coconut: 300 grams (this will become "Ombu-Ombu Kelapa" after processing)
  • Salt 3.0 g
  • Ground Coriander 10.0 g

Pickled shallots

  • Water 2000.0 ml
  • Salt 15.0 g
  • Sugar 300.0 g
  • Rice Vinegar 250.0 g
  • Lime Leaves 2.0 g
  • Lemongrass 60.0 g
  • Shallots 500.0 g

Pickled baby carrot

  • Baby carrots 300.0 g
  • Rice Vinegar 250.0 g
  • Sugar 250.0 g
  • Water 1500.0 ml
  • Salt 15.0 g

Tempe Crumble

Kecombrang Cassave Leaves

Savor the delicacy of beef cheek slow-cooked until tender, perfectly blended with the unique Batak andaliman pepper sauce, accompanied by fresh pickled red onions. This dish will be even more complete with other delicious accompaniments.

...

Preparation

  1. Beef Cheek

    • Clean the Beef Cheeks: Thoroughly wash the beef cheeks. Remove the white layer or tough membrane on the beef cheeks so that the seasoning can easily penetrate and the texture is not chewy when eaten.
    • Prepare the Aromatic Spices: Blend the shallots and garlic until smooth. Crush the lemongrass to release its aroma.
    • Cook the Broth: Bring water to a boil. Add all the broth ingredients (except for the beef cheeks) and stir until well combined.
    • Cooking Beef Cheeks: Once the broth is ready, add the cleaned beef cheeks into the broth. Stir well so that all parts of the beef cheeks are submerged in the broth. Cover the container with aluminum foil.
    • Roast: Cook beef cheeks in the oven at 170°C for 3.5 hours. Alternatively, you can also simmer them over low heat until tender.
    • Chill & Store: After cooking, remove the beef cheeks and cool them immediately in a blast chiller. Once cooled, wrap the beef cheeks in plastic wrap and store them in the refrigerator.

  2. Gota Andaliman Sauce

    • Sauté the spices: Sauté all the sauce ingredients for Gota (except lemongrass, butter, whipping cream, and instant coconut milk) until fragrant and cooked.
    • Blender & Cook Again: Blend the spices that have been sautéed until smooth. Cook the smooth spices again over medium heat. Add water and stir well. Add the lemongrass and the coconut seasoning that has been prepared earlier.
    • Strain: After boiling and cooking, let it cool for a bit and then strain the sauce using a sieve with small holes so that the sauce is truly smooth.
    • Reduction & Seasoning: Cook the strained sauce again over medium heat until it boils and thickens (reduced by about 50%). Add all the seasoning (sugar, salt, beef broth), butter, whipping cream, and instant coconut milk. Stir continuously while adjusting the taste.
    • Consistency Correction: Once the taste is right and the consistency is sufficient, you can thicken it a little more by mixing a little xanthan gum using a hand blender until the sauce thickens as desired.

  3. Ombu-Ombu Kelapa

    • Toasted Coconut: Toast the grated old coconut until it turns brown and dries. Let the toasted coconut cool.
    • Grind: Process or blend the toasted coconut with ground coriander until it is completely smooth and releases oil (becoming like a paste or a thick mixture). Add salt and mix well.

  4. Pickled shallots

    • Chop the red onion thinly and consistently.
    • Boil the pickling liquid: Prepare water and bring it to a boil. Add lemongrass, kaffir lime leaves, sugar, and salt.
    • Pickling: Once the water is boiling, reduce the heat. Add rice vinegar and sliced red onion to the pot. Stir well and cook for 10 minutes on low heat. Remove and cool immediately in ice water.

  5. Pickled baby carrot

    • Clean the Carrots: Carefully clean the tips of the baby carrot.
    • Liquid Pickle Brine: Prepare water and boil it. Add vinegar, sugar, and salt.
    • Pickled Carrots: Once the water is boiling, reduce the heat. Add the baby carrots to the pot. Stir well and cook for 30 minutes on low heat. Remove and cool immediately in an ice water bath.

  6. Tempe Crumble

    • Sliced tempe: Slice the tempe thinly, ensuring it does not break in the middle. Do it slowly.
    • Tempe Frying: Fry thin slices of tempe at a temperature of 160°C until golden brown and crispy. Be careful not to overcook or burn them. Then, drain the fried tempe.
    • Frying Lime Leaves: Fry lime leaves at the same temperature until crispy, being careful not to burn or change color as it will become bitter. Then, drain the lime leaves.
    • Crumble Tempe & Lime Leaves: After the tempe and lime leaves cool down, mash them both until they become crumbs or crumble.
    • Season: Add chicken broth powder and salt, then mash again while adjusting the taste until it is just right.

  7. Kecombrang Cassave Leaves

    • Boil Cassava Leaves: Boil cassava leaves in boiling water with a little salt until tender.
    • Cool & Squeeze: Take the cassava leaves and soak them in ice water until cold. Squeeze until there is no water left.
    • Cassava Leaves: Squeezed cassava leaves.
    • Sauté the seasoning: Sauté the ginger bloom and shallots together until fragrant.
    • Mix & Season: Add the sliced cassava leaves and seasoning (chicken broth powder, granulated sugar). Stir well. Adjust the taste.
Home
Home
Products
Products
Recipes
Recipes
Minicart
Cart
Menu
Menu