📝 About This Recipe
Hailing from the Kaili people of Central Sulawesi, Uve Mantu is a soul-warming Indonesian stew that masterfully balances the natural sweetness of squash with the richness of tender beef. This dish is defined by its luscious coconut milk broth, infused with aromatic lemongrass and a hint of heat from bird's eye chilies. It is a rustic, comforting masterpiece that showcases the incredible depth of flavor found in traditional Indonesian meat specialties.
🥗 Ingredients
Main Components
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 400 grams Butternut Squash or Pumpkin (peeled and cut into bite-sized chunks)
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 600 ml Water (for simmering the beef)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 3 pieces Red Chilies (seeded for less heat)
- 4-6 pieces Bird's Eye Chilies (adjust to spice preference)
- 2 cm Turmeric (fresh, peeled)
- 2 cm Ginger (fresh, peeled)
- 3 pieces Candlenuts (toasted)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1.5 teaspoons Salt (to taste)
- 1 tablespoon Palm Sugar (finely shaved)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Begin by preparing the spice paste: combine the shallots, garlic, red chilies, bird's eye chilies, turmeric, ginger, and toasted candlenuts in a blender or mortar and pestle. Process until a smooth, vibrant paste forms.
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2
Heat 3 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat. Sauté the spice paste until it becomes fragrant and the oil begins to separate from the solids (about 5-7 minutes).
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3
Add the bruised lemongrass, salam leaves, and kaffir lime leaves to the pot. Stir for another 2 minutes to release their aromatic oils into the base.
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4
Increase the heat slightly and add the cubed beef. Sear the meat, stirring constantly, until it is browned on all sides and coated thoroughly in the spice paste.
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5
Pour in the 600ml of water. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer gently for about 35-40 minutes, or until the beef is tender.
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6
Once the beef is tender, add the butternut squash or pumpkin chunks to the pot. Cook for 8-10 minutes until the squash is just starting to soften but still holds its shape.
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7
Slowly pour in the thick coconut milk while stirring gently to ensure it doesn't curdle. Keep the heat on low-medium.
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8
Season with salt and palm sugar. Stir well and let the stew simmer uncovered for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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9
Perform a final taste test. Adjust the salt or sugar if necessary; the flavor should be a harmonious blend of savory, creamy, and a hint of sweet spice.
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10
Remove the lemongrass stalks and bay leaves. Transfer the Uve Mantu to a serving bowl and garnish with fried shallots if desired.
💡 Chef's Tips
For the best texture, use a cut of beef with some connective tissue like chuck, which becomes buttery soft during simmering. If you cannot find candlenuts, you can substitute them with macadamia nuts to achieve the same creamy thickness in the sauce. Avoid boiling the stew vigorously after adding the coconut milk, as high heat can cause the milk to separate and lose its silky texture. To save time, you can roast the squash separately for 15 minutes before adding it to the stew to enhance its natural sweetness. This dish tastes even better the next day after the spices have had more time to penetrate the meat and squash.
🍽️ Serving Suggestions
Serve hot over a bed of steamed jasmine rice or traditional Indonesian Lontong (compressed rice cakes). Pair with a side of Emping (melinjo nut crackers) for a delightful bitter-crunchy contrast. A side of fresh cucumber slices or acar (Indonesian pickles) helps cut through the richness of the coconut milk. For extra heat, serve with a side of Sambal Terasi (shrimp paste chili sauce). Enjoy with a glass of iced jasmine tea or fresh coconut water to balance the spices.