24 Feb 2009

Sajoer goelai

To me, there's no doubt that there's a strong connection between food and mood or health. Bake one big fluffy chocolate cake or an apple cake and both my men are very happy. Buy a big bar of chocolate and my daughter's in heaven.

It's the same with a on coming flu or cold. A warm and spicy dish makes us feel a lot better. So, it won't be a surprise that this sajoer is one of our favourite winter time recipes.

Of course this can be made on the stove as well but when you like the meat tender this methode in the oven is a big succes.

Sajoer goelai

700 gr. beef (not to lean because it must be simmered) diced in cubes

500 gr. green beans

2 big potatoes sliced in cubes

4 eggs

700 ml hot meatstock

150 ml cocosmilk

1 big onion sliced very finley

2 gloves garlic chopped very finely
1 1/2 tsp. sambal (hot pepper paste)

1 tsp. laos (galanga or siamese ginger)

1 tsp ground ginger

1/2 tsp. koenjit (turmeric or kurkuma)

1 sprig lemongrass

sunflower oil

Crush the onion, garlic, sambal, laos, koenjit and lemongrass in a mortar. Heat the oil in a big stewpan and add the crushed spices. Stir it while frying. Adding a bit salt can prevent burning the onions and garlic.

Add the beef and stirfry for a few minutes. Add the hot stock and the cocosmilk and heat is again just till its below the boilingpoint. In the meanwhile preheat the oven at a temperature of 300 dgr. F. (150 dgr. C.)

Put the pan, with the lid on, in the oven for 2 hours. Take the pan out of the oven and add the potatoes. Be carefull it's very hot!

Put the pan again in the oven for just another 30 minutes. Take the pan out of the oven again and break the eggs one by one in a cup. Let each egg carefully glide into the Sajoer and don't stir! Keep some space between the eggs.

Put the pan again in the oven for 30 minutes. Cook the rice and blanche the beans. By this time the eggs will be poached and you can add the beans without damaging the eggs. At this moment the stewpan will be very hot and you can set it aside for 10 minutes before serving the rice with the sajoer goelai.

(adjusted from the book Big Indonesian Cookbook by Beb Vuyk)

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