East Java is home to a variety of flavorful traditional dishes, and Lapis Daging Sapi stands out as a must-try culinary pesonaalambogortimur.id delight. This dish is often compared to rendang because it uses beef and rich spices, but it has its own distinct flavor profile. Unlike rendang, which is typically spicy and dry, Lapis Daging Sapi is sweet, savory, and tender, making it a favorite in East Java for festive occasions and family gatherings.
What Makes Lapis Daging Sapi Unique?
At first glance, Lapis Daging Sapi may look similar to rendang due to its deep color and rich spice mixture. However, the differences balerejo-blitarkabdesa.id are clear when you taste it. Lapis Daging Sapi is slightly sweet because of the use of palm sugar and sweet soy sauce (kecap manis), and it has a softer, juicier texture.
The dish also uses a simpler combination of spices compared to rendang. Common spices include shallots, garlic, coriander, nutmeg, cinnamon, and ginger, which create a fragrant yet balanced flavor. This makes Lapis Daging Sapi perfect for those who enjoy aromatic dishes without too much heat.
Ingredients for Making Lapis Daging Sapi
To prepare this East Javanese specialty, gather the following ingredients:
Main Ingredients:
500 grams beef (preferably tender cuts like sirloin or round)
2 bay leaves
2 cm galangal (smashed)
2 stalks lemongrass (smashed)
1 kaffir lime leaf
2 tablespoons sweet soy sauce (kecap manis)
100 ml thick coconut milk
1 tablespoon grated palm sugar
Salt and seasoning to taste
Cooking oil for sautéing
Spice Paste:
6 shallots
4 garlic cloves
1 teaspoon roasted coriander
½ teaspoon black pepper
1 cm ginger
1 cm nutmeg
1 cm turmeric
Step-by-Step Guide to Cooking Lapis Daging Sapi
Follow these steps to make Lapis Daging Sapi that’s tender and full of flavor:
Boil the beef until it is partially cooked, then cut into bite-sized pieces. Set aside.
Sauté the spice paste with bay leaves, galangal, lemongrass, and kaffir lime leaf until fragrant.
Add the beef to the sautéed spices and stir well to coat all pieces evenly.
Pour in coconut milk, sweet soy sauce, and palm sugar, then season with salt and any preferred seasoning. Cook on low heat, stirring occasionally to prevent the coconut milk from curdling.
Let the mixture simmer until the flavors meld and the sauce thickens. For a more concentrated flavor, cook longer until slightly reduced.
Serve hot with steamed rice, and optionally pair with a side of sambal or pickles.
Conclusion
Lapis Daging Sapi is a delicious alternative to rendang, offering a unique sweet and savory flavor that represents East Java’s culinary heritage. Its tender texture and aromatic spices make it ideal for family meals, celebrations, or special occasions.
By following this simple recipe, you can bring the taste of East Java into your own kitchen and enjoy a traditional dish that’s both comforting and memorable.