Sambal Goreng Daging Giling

Ground meat simmered low and slow in a deep red chili paste until rich and thick, piled high and finished with a generous layer of crispy fried shallots. Served on a piece of banana leaf with fresh scallions and crunchy kerupuk crackers on the side, this dish is a flavorful Indonesian-style ground meat sambal that’s easy to serve with rice or crackers.

Sambal Goreng Daging Giling comes together with a handful of pantry aromatics and a bit of patience while the sauce reduces. The sambal can be made ahead, and the flavors develop nicely after resting overnight, and it pairs beautifully with warm rice or, as shown here, simply with crackers for a lighter bite.

Bahan-bahan

For the Sambal

• 1 lb (450 g) ground beef or ground chicken
• 6 large red chilies, roughly chopped
• 4 bird’s eye chilies, chopped (optional, for extra heat)
• 6 shallots
• 3 cloves garlic
• 2 candlenuts (or 4 raw macadamia nuts as a substitute)
• 1 tomato, chopped
• 1-inch (2.5 cm) piece galangal, bruised
• 2 kaffir lime leaves
• 1 stalk lemongrass, bruised
• 3 tbsp cooking oil
• 1 tbsp sweet soy sauce (kecap manis)
• ½ cup water
• 1 tsp salt, plus more to taste
• ½ tsp sugar

Untuk Penyajian

• ¼ cup crispy fried shallots
• 2 scallions, thinly sliced
• Kerupuk (Indonesian crackers), as needed
• Banana leaf, for serving (optional)

Substitusi Mudah

• Ground beef: Ground chicken or ground turkey both work well in place of beef.
• Candlenuts: Use 4 raw macadamia nuts if candlenuts aren’t available.
• Galangal: Fresh ginger can replace galangal, though the flavor will be slightly different.
• Kerupuk: Any plain or shrimp-flavored cracker can be used as a crunchy side.

Instruksi Memasak Langkah demi Langkah

1. Make the spice paste. Blend the red chilies, bird’s eye chilies, shallots, garlic, candlenuts, and tomato into a smooth paste, adding a splash of water if needed to help it blend.

2. Fry the paste. Heat the cooking oil in a pan over medium heat. Add the spice paste along with the galangal, kaffir lime leaves, and lemongrass. Fry for 8–10 minutes, stirring frequently, until fragrant and the oil begins to separate at the edges.

3. Cook the meat. Add the ground meat to the pan, breaking it up with a spoon, and cook for 5–6 minutes until no longer pink.

4. Simmer until thick. Stir in the sweet soy sauce, water, salt, and sugar. Reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the sauce has thickened and clings to the meat. Taste and adjust the seasoning.

5. Plate the dish. Line a plate with a piece of banana leaf, if using, and scatter the sliced scallions over it. Spoon the sambal on top and mound it slightly.

6. Finish and serve. Sprinkle the crispy fried shallots generously over the sambal. Serve warm with kerupuk crackers on the side.

Tips for Better Results

• Blend the paste smooth: A smooth spice paste fries more evenly and gives the sambal a better texture than a chunky one.
• Let it reduce fully: Don’t rush the simmering step — a well-reduced sauce clings to the meat instead of pooling as liquid on the plate.
• Make it ahead: The flavor deepens overnight, so this dish tastes even better the next day.
• Add shallots last: Sprinkle the crispy fried shallots on right before serving so they stay crunchy instead of softening in the sauce.

Penyimpanan & Pemanasan Ulang

Storage: Let the sambal cool completely before transferring it to an airtight container. Refrigerate, keeping the crispy fried shallots and kerupuk stored separately so they stay crisp.

How long does it last? Refrigerate leftovers within 2 hours of cooking and use within 3–4 days when stored at 40°F (4°C) or below. This sambal also freezes well for up to 2 months.

Reheating: Warm the sambal gently in a pan over low heat, adding a splash of water if it has thickened too much, or microwave in short intervals, stirring in between. Add fresh fried shallots and kerupuk only after reheating.

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Kartu Resep

Prep Time: 20 mins Cook Time: 35–40 mins Total Time: 55–60 mins Servings: 4 servings

Bahan-bahan

• 1 lb (450 g) ground beef or ground chicken
• 6 large red chilies
• 4 bird’s eye chilies, chopped (optional, for extra heat)
• 6 shallots
• 3 cloves garlic
• 2 candlenuts (or 4 raw macadamia nuts)
• 1 tomato, chopped
• 1-inch piece galangal
• 2 kaffir lime leaves
• 1 stalk lemongrass
• 3 tbsp cooking oil
• 1 tbsp sweet soy sauce
• ½ cup water
• 1 tsp salt, plus more to taste
• ½ tsp sugar
• ¼ cup crispy fried shallots, for garnish
• 2 scallions, sliced, for garnish
• Kerupuk, for serving
• Banana leaf, for serving (optional)

Estimated Nutrition Information (Per Serving)

• Calories: ~380 kcal
• Protein: 22 g
• Carbohydrates: 12 g
• Fat: 27 g
• Fiber: 2 g

_Nutrition information is an estimate and may vary depending on the type of meat, ingredients, brands, and portion sizes used.

 

 

MADE BY IAN LAADAM