Javanese-style Beshbarmak

Ingredients

In this Javanese adaptation of Beshbarmak, we incorporate traditional Javanese spices such as lemongrass, galangal, and turmeric to infuse the dish with the unique flavors of Javanese cuisine. Additionally, we substitute the traditional flat noodles with silky rice noodles commonly used in Javanese dishes. We alse have the original recipe for Beshbarmak, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2-inch piece galangal, sliced 2-inch piece galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, sliced (optional) 1 red chili, sliced (optional)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the beef broth to a boil. Add the sliced beef, lemongrass, galangal, and turmeric powder. Reduce the heat to low and simmer for 1 hour until the beef is tender.
2. 2.
   While the beef is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and red chili (if using). Sauté until the onion is translucent and fragrant.
4. 4.
   Add the cooked rice noodles to the pan and toss to combine with the onion mixture. Cook for an additional 2-3 minutes to allow the flavors to meld together.
5. 5.
   Remove the lemongrass and galangal from the beef broth. Season the broth with salt to taste.
6. 6.
   To serve, divide the rice noodle mixture into bowls and ladle the beef and broth over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife to release their aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Rice noodles — Be careful not to overcook the rice noodles as they can become mushy. Follow the package instructions for the best results.

Tips & Tricks

• For an extra kick of heat, add more red chili or sprinkle some chili flakes on top before serving.
• You can add vegetables such as bok choy or bean sprouts to the dish for added freshness and crunch.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the simmering broth.

Serving advice

Serve the Javanese-style Beshbarmak hot in individual bowls, garnished with fresh cilantro. Accompany it with a side of sambal, a traditional Indonesian chili sauce, for those who enjoy an extra spicy kick.

Presentation advice

To enhance the presentation, arrange the sliced beef on top of the rice noodles and pour the fragrant broth over it. Garnish with a sprig of fresh cilantro and a slice of red chili for a pop of color.