Beef Rendang Bitterballen with Sambal Mayo (Dutch × Indonesian)

Method

1. Blend the shallots, garlic, ginger, lemongrass (outer layers removed, pale part sliced) and 60% of the sambal with 2 tablespoons of water to a smooth paste. Heat the oil in a 18 cm pot, add the paste, turmeric and coriander and fry on medium heat for 6 min, stirring, until the moisture has gone, the oil separates and it smells rich.

   Add in this stepSmall shallots 3Garlic cloves 2Fresh ginger 10 gLemongrass stalks 1Sambal oelek (chilli paste) 1¼ tspGround turmeric ½ tspGround coriander 1 tspVegetable oil 1 tbsp

   medium heat

2. Add the beef cut into 3 cm cubes and stir to coat, then add the coconut milk, water, torn lime leaves, palm sugar and salt. Bring to the boil on high heat, lower to low heat, set the lid ajar and simmer for 1 h 30 min, stirring now and then, until the beef falls apart and the sauce has thickened and darkened.

   Add in this stepBeef shin 150 gCoconut milk 200 mlWater 350 mlMakrut lime leaves 2Palm sugar (or brown sugar) 1 tspSalt ¾ tsp

   high heat→low heat

3. Toast the desiccated coconut in a dry pan on medium-low heat for 3 min, stirring constantly, until deep brown, then crush it in a mortar or with the flat of a knife (this is kerisik). Lift the beef out of the rendang, shred it finely and discard the lime leaves. Make the remaining sauce up to 300 ml, adding water if short.

   Add in this stepUnsweetened desiccated coconut (to toast) 2 tbsp

   medium-low heat

4. Melt the butter in a small saucepan, add the flour and stir on medium heat for 2 min, then whisk in the warm rendang sauce a little at a time and cook for 5 min until very thick. Stir in the beef and kerisik and taste for seasoning.

   Add in this stepButter 30 gPlain flour (for the ragout) 40 g

   medium heat

5. Spread in a 20×15 cm dish, press cling film onto the surface, cool and chill for at least 2 h.

6. With wet hands, scoop about 20 g at a time and roll into 16 balls. Coat in flour, egg and then panko, pressing it on firmly. Chill for 15 min more.

   Add in this stepPlain flour (for coating) 3 tbspEggs 1Panko breadcrumbs 70 g

7. Pour oil at least 5 cm deep into a 20 cm deep pot and heat on medium-high heat to 180 °C. Carefully fry 6 to 8 at a time for 4 min, until deep golden, then drain on kitchen paper.

   Add in this stepVegetable oil for deep-frying 1 L

   medium-high heat

8. Stir the remaining sambal and the lime juice into the mayonnaise and serve alongside.

   Add in this stepMayonnaise 3 tbspSambal oelek (chilli paste) ¾ tspLime ½