From West Nusa TenggaraMeat Dishes
Siong Sira (Sumbawa Beef in Yellow Broth)
Siong Sira Daging Sapi
A Sumbawa dish of beef and beef fat simmered in a yellow broth with turmeric, candlenut and tamarind until tender. The broth is rich, savoury, slightly oily and made without coconut milk.
- Time
- 2 hr 30 min
- Serves
- 6 people
- Origin
- West Nusa Tenggara
- Type
- Meat Dishes
Ingredients
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Spice paste
How to Make
Grind the shallots, garlic, candlenuts, turmeric, ginger, pepper and part of the galangal.
Fry the spice paste until fragrant and cooked.
Add the lemongrass, lime leaves and the rest of the galangal.
Add the beef and fat. Stir until the meat changes colour and is coated with the paste.
Add about 1.2–1.5 litres of water.
Simmer on low heat until the beef is tender and the fat starts to melt into the broth.
Add the tamarind water, salt and a little sugar.
Cook again until the broth is deep yellow, savoury, slightly oily and not too thin.
Kitchen tip
Siong Sira uses no coconut milk. A mix of beef and beef fat makes the broth richer. The beef can be replaced with free-range chicken pieces.
Questions
Where does Siong Sira (Sumbawa Beef in Yellow Broth) come from?
Siong Sira Daging Sapi is a traditional dish from West Nusa Tenggara (capital: Mataram), in the Bali & Nusa Tenggara region of Indonesia.
How long does Siong Sira (Sumbawa Beef in Yellow Broth) take to make?
It takes about 2 hr 30 min in total to make 6 servings, including preparation.
What is the secret to a good Siong Sira (Sumbawa Beef in Yellow Broth)?
Siong Sira uses no coconut milk. A mix of beef and beef fat makes the broth richer. The beef can be replaced with free-range chicken pieces.