Beef floss, or abon daging, is a delicious and savoury shredded meat dish popular in Indonesian cuisine. Here’s a simple recipe to make it at home:
Ingredients:
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500 grams of beef (preferably chuck or brisket)
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3 cups of coconut milk
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2 tablespoons of vegetable oil
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3 kaffir lime leaves
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2 Indonesian bay leaves (daun salam)
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2 tablespoons of tamarind paste
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2 tablespoons of palm sugar (or brown sugar)
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Salt to taste
Spice Paste:
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6 shallots
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4 cloves of garlic
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3 candlenuts (or macadamia nuts as a substitute)
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1 teaspoon of coriander seeds
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1 teaspoon of ground white pepper
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1 teaspoon of ground turmeric
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1-inch piece of galangal
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1 stalk of lemongrass (white part only)
Instructions:
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Begin by boiling the beef in water until tender, which usually takes about 1-2 hours. Once cooked, let it cool and then shred the beef using your hands or a fork.
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Blend all the ingredients for the spice paste in a food processor until smooth. You may add a little oil or water to help with blending.
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Heat the vegetable oil in a large pan over medium heat. Add the spice paste and sauté until fragrant.
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Add the shredded beef, coconut milk, kaffir lime leaves, Indonesian bay leaves, tamarind paste, palm sugar, and salt. Stir well to combine.
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Cook the mixture over low heat, stirring frequently, until the liquid evaporates and the beef becomes dry and flossy. This process can take about 1-2 hours. Be patient and ensure you stir regularly to avoid burning.
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Once the beef floss is dry and golden brown, please remove it from the heat and allow it to cool. Store in an airtight container for up to a week.
Also, Read
Abon Daging (Beef Floss)
Ingredients
- 500 grams of beef (preferably chuck or brisket)
- 3 cups of coconut milk
- 2 tablespoons of vegetable oil
- 3 kaffir lime leaves
- 2 Indonesian bay leaves (daun salam)
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar (or brown sugar)
- Salt to taste
Spice Paste:
- 6 shallots
- 4 cloves of garlic
- 3 candlenuts (or macadamia nuts as a substitute)
- 1 teaspoon of coriander seeds
- 1 teaspoon of ground white pepper
- 1 teaspoon of ground turmeric
- 1-inch piece of galangal
- 1 stalk of lemongrass (white part only)
Instructions
- Begin by boiling the beef in water until tender, which usually takes about 1-2 hours. Once cooked, let it cool and then shred the beef using your hands or a fork.
- Blend all the ingredients for the spice paste in a food processor until smooth. You may add a little oil or water to help with blending.
- Heat the vegetable oil in a large pan over medium heat. Add the spice paste and sauté until fragrant.
- Add the shredded beef, coconut milk, kaffir lime leaves, Indonesian bay leaves, tamarind paste, palm sugar, and salt. Stir well to combine.
- Cook the mixture over low heat, stirring frequently, until the liquid evaporates and the beef becomes dry and flossy. This process can take about 1-2 hours. Be patient and ensure you stir regularly to avoid burning.
- Once the beef floss is dry and golden brown, please remove it from the heat and allow it to cool. Store in an airtight container for up to a week.
