📝 About This Recipe
Hailing from the noble kitchens of the Palembang Sultanate in South Sumatra, Malbi is a sophisticated beef stew that strikes a perfect balance between deep sweetness and aromatic spice. Often referred to as the 'Palembangese Rendang,' this dish is distinguished by its use of sweet soy sauce and warm spices like nutmeg and cloves, resulting in tender beef coated in a thick, dark, and glossy reduction. It is a celebratory centerpiece traditionally served at weddings and during Eid, offering a comforting yet regal dining experience.
🥗 Ingredients
Main Ingredients
- 1 kg Beef Shank or Chuck (cut into 3-4 cm cubes, against the grain)
- 500 ml Coconut Milk (use thick coconut milk for richness)
- 500 ml Water (to help tenderize the meat)
- 3 tablespoons Cooking Oil (for sautéing the spice paste)
The Spice Paste (Bumbu Halus)
- 12 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 3 cm Ginger (freshly peeled)
- 2 cm Galangal (tender part only)
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon Whole Black Peppercorns (toasted)
Aromatics and Seasoning
- 150 ml Sweet Soy Sauce (Kecap Manis) (use a high-quality Indonesian brand)
- 2 tablespoons Palm Sugar (shaved)
- 5 cm Cinnamon Stick
- 4 pieces Cloves
- 2 pieces Star Anise
- 1/2 teaspoon Nutmeg Powder (freshly grated is best)
- 1 tablespoon Tamarind Juice (concentrated)
- 1 teaspoon Salt (adjust to taste)
Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for a crunchy finish)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, ginger, galangal, toasted coriander, and peppercorns with a splash of oil or water until it becomes a very smooth, fine paste.
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2
Heat 3 tablespoons of oil in a large, heavy-bottomed pot or wok over medium heat. Sauté the spice paste until it becomes fragrant and the oil starts to separate (pecah minyak).
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3
Add the cinnamon stick, cloves, star anise, and nutmeg powder to the pot. Stir-fry for another 2 minutes to release the essential oils of the whole spices.
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4
Increase the heat slightly and add the beef cubes. Stir constantly until the beef is browned on all sides and has released its natural juices.
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5
Pour in the sweet soy sauce (kecap manis) and add the palm sugar. Stir well until the meat is evenly coated in a dark, sticky glaze.
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6
Add the water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes until the beef begins to soften.
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7
Pour in the thick coconut milk and tamarind juice. Stir gently to ensure the coconut milk doesn't curdle.
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8
Continue simmering the stew uncovered on low heat. This slow process is crucial for the flavors to penetrate deep into the meat fibers.
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9
Stir occasionally to prevent the bottom from scorching, especially as the liquid reduces and thickens.
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10
Cook until the sauce has reduced significantly, becoming a thick, dark brown gravy that clings to the meat. This should take another 45-60 minutes.
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11
Taste and adjust the seasoning with salt. The flavor should be predominantly sweet and savory with a warm spicy undertone.
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12
Once the beef is fork-tender and the oil has started to surface from the coconut milk, turn off the heat. Let it rest for 10 minutes before serving.
💡 Chef's Tips
For the best texture, use beef shank or brisket; the connective tissue breaks down into gelatin, making the sauce incredibly rich. If the sauce thickens too quickly before the beef is tender, add a small amount of warm water and continue simmering. Toasting your whole spices (coriander and peppercorns) before grinding is the secret to a professional-grade aroma. Like most Indonesian stews, Malbi tastes even better the next day after the spices have fully matured. Avoid using high heat once the coconut milk is added, as boiling it too hard will cause the sauce to lose its silky consistency.
🍽️ Serving Suggestions
Serve hot with Nasi Minyak (Palembangese Ghee Rice) for a truly authentic festive experience. Accompany with 'Acar Nanas' (spicy pineapple pickles) to provide a bright acidity that cuts through the richness of the beef. Pair with Kerupuk Kemplang (fish crackers) for an essential Palembangese crunch. A side of Sambal Nanas (pineapple chili paste) is highly recommended for those who enjoy a spicy kick. Enjoy with a glass of iced jasmine tea to cleanse the palate after the rich, savory meal.