Palaro, Fried beef with sauce of spices and herbs

Written by on June 18, 2012 in Maluku Culinary with 0 Comments

Palaro, Fried beef with sauce of spices and herbs


Delicious fried beef with sauce of spices and herbs.

Palaro is a Moluccan meat dish. The Moluccan kitchen can not really be called hot or pedis. The chili (Lombok), rawit etc.) will be regularly processed food, and sambals of red peppers are not lacking, but they are used sparingly. That is probably due to the Javanese influence that the Moluccan kitchen in the past has been given. The Javanese visited the islands centuries ago to make to get spices.


1 Kg. beef
1 1/2 Ltr. water
4 tbsp. cornstarch
vegetable oil

Boemboe (herbal mixture):

1/2 tsp. nutmeg
1 piece djahé (ginger) about 5 cm.
1 piece kencur of approximately 5 cm.
5 red chilies
1 tsp. ketoembar
1/2 tsp. cumin
4 cloves

Rub the spice paste the coriander, cumin, cloves and nutmeg in a tjobek fine. Add the cleaned and chopped chilies, and djahé kencur and rub everything is fine. Cut the meat into thin slices of about 5x4x1 / 2 inches.
Place in a pan the water with the spice paste to the boil and let the meat about 1 ½ hours herein nice simmer. Add salt to taste, stir the cornstarch mixed with water put through it and let it all cook until the sauce is thick. Remove the meat from the pan and drain.

Heat a thin layer of oil in a Wajang and fry the meat in about 5 minutes until crispy.
Place the cooked meat on a dish and pour the sauce over. Mmmmmm, Selamat makan. (bon appetit)

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