Gecok (Sumbawa Beef and Offal with Coconut) Recipe

Name: Gecok (Sumbawa Beef and Offal with Coconut)
Total time: 2 h
Yield: 6 people
Cuisine: Indonesian, West Nusa Tenggara
Ingredients: 500 g beef, boiled and finely diced; 300 g beef offal (tripe, lung, liver), boiled and cut small; 150 g half-mature grated coconut, toasted until brown; 8 bilimbi, sliced; 2 tbsp Sumbawa or regular tamarind water; 300 ml stock from boiling the meat; 2 Indonesian bay leaves; 2 lemongrass stalks, bruised; 2 tsp salt; 1 tbsp palm sugar; 10 shallots; 6 garlic cloves; 10 red chillies; 8 bird's eye chillies; 3 cm turmeric; 3 cm ginger; 3 cm galangal; 4 candlenuts; 1 tsp coriander seeds; 3 tbsp oil

How to Make

Briefly fry the boiled beef and offal until the surface is dry, then remove.

Fry the spice paste with bay leaves and lemongrass until cooked.

Add the beef and offal and stir to coat.

Add the stock, tamarind, bilimbi, salt and palm sugar. Cook until the sauce reduces.

Add the toasted coconut and cook, stirring, until thick and well absorbed.

Kitchen tip

Coconut toasted until brown makes gecok fragrant and slightly dry, similar to rendang.

Questions

Where does Gecok (Sumbawa Beef and Offal with Coconut) come from?

Gecok Sumbawa is a traditional dish from West Nusa Tenggara (capital: Mataram), in the Bali & Nusa Tenggara region of Indonesia.

How long does Gecok (Sumbawa Beef and Offal with Coconut) take to make?

It takes about 2 hr in total to make 6 servings, including preparation.

What is the secret to a good Gecok (Sumbawa Beef and Offal with Coconut)?

Coconut toasted until brown makes gecok fragrant and slightly dry, similar to rendang.

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