SAMOR DAGING -- INDONESIAN MEAT STEW

SAMOR DAGING

One pound of chunked or sliced meat.
Four TBS soy sauce.
Three or four shallots, sliced thin.
Two or Three TBS sugar.
A very hefty squeeze of lime juice.
Dash vinegar.
Chilipaste.
Pinches of clove and cinnamon.
Garlic and ginger; sliced, smashed, or slivered.


Brown the shallots, garlic, and ginger. Put the meat in the pan to colour, add the soy sauce and sugar and a splash of water. Simmer till sticky and fragrant, on the cusp of scorching. Add the lime juice, vinegar, and chilipaste, stir to incorporate, and add a splash more water.
Simmer a little longer.
The total cooking time for the meat should be about an hour or so; less for tender white, more for dark and robust. Pork doesn't take too much time, but goat might be a while.
Lamb requires extra garlic, beef more ginger.
Make it moist enough to wet the rice.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/distraction-terminating-in-stew-samor.html.