Bebotok Sapi (Indonesian Meat Loaf)

I got this recipe from the book: Cooking Indonesian by Agnes de Keijzer Brackman and Cathay Brackman. It seemed yummy, so I tried. At first I was thinking whether it was "botok". But then after reading the ingredients, I did not think so. Not the same.

I made a little modification for the amount of ingredients, but it was simply because I do not always follow the rule ;)

Ingredients:

• Minced beef 350 g
• Onion 1
• Garlic 3 cloves
• Candlenuts 2, grated
• Coriandre powder 1 tsp
• Cumin powder 1/2 tsp
• Ginger powder 1/2 tsp
• Red chilli 1, crushed
• Lemon grass 1, crushed
• Tamarind 1 tsp, mixed with a half glass of boiled water to make the juice
• Salt 1/2 tsp
• Cooking oil 2 tbsp
• Coconut milk 250 ml, from 1 grated coconuts (usually available in a box of 250 ml)
• Egg 2, boiled and sliced
• Aluminium foil

Method:

• Combine beef with onion and garlic. Add candlenuts, coriandre, cumin, ginger, chillies, lemon grass, tamarind juice and salt. Mix well and set aside.
• Heat oil in frying pan. Add seasoned beef and fry until medium brown.
• Pour in coconut milk and simmer until almost dry. Then remove from the heat.
• Prepare aluminium foil in any size you prefer.
• Put a slice of egg onto the foil, then cover with some cooked beef mixture (the amount, as you prefer. I put around 1 tbsp for a little packet, and 3 tbsp for a big packet). Wrap meat in the foil and seal ends.
• Steam the foil packets for about 1 hour.
• Serve with the rice.

Note:

• The original bebotok sapi is using banana leaves.
• You may put at least 3 chillies if you like. One chilli does not taste hot at all. Or you may try green little chilli.
• And, for the eggs, you may put more than one slice like I did (because my daughter likes eggs so much).