Balinese Saice

Ingredients

In the original Macedonian Saice, the dish typically consists of meat cooked in a tomato-based sauce with onions, garlic, and paprika. However, in this Balinese adaptation, we incorporate the unique flavors of Balinese cuisine, such as lemongrass, ginger, turmeric, and chili, to create a distinctively spicy and aromatic dish. We alse have the original recipe for Saice, so you can check it out.

• 500g (1.1 lb) beef or lamb, thinly sliced 500g (1.1 lb) beef or lamb, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Fresh cilantro or basil, for garnish Fresh cilantro or basil, for garnish
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the lemongrass, garlic, ginger, turmeric powder, and sliced red chilies to the pan. Stir-fry for 2-3 minutes until fragrant.
3. 3.
   Add the sliced beef or lamb to the pan and cook until browned.
4. 4.
   In a small bowl, mix together the soy sauce, fish sauce, tamarind paste, and palm sugar. Pour the mixture into the pan and stir well to coat the meat.
5. 5.
   Pour in the beef or vegetable broth and bring to a simmer. Reduce the heat to low and let the sauce simmer for 20-30 minutes, or until the meat is tender and the sauce has thickened.
6. 6.
   Remove the lemongrass stalks from the pan.
7. 7.
   Serve the Balinese Saice over steamed rice or noodles, garnished with fresh cilantro or basil.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the dish.
• Adjust the sweetness and tanginess of the sauce by adding more or less palm sugar and tamarind paste, according to your taste preferences.
• Marinate the meat in the sauce for a few hours or overnight to enhance the flavors.

Serving advice

Serve the Balinese Saice hot over steamed rice or noodles. Garnish with fresh cilantro or basil for added freshness and aroma.

Presentation advice

To enhance the presentation, arrange the sliced meat neatly on top of the rice or noodles. Drizzle some of the thickened sauce over the meat and garnish with a sprig of fresh herbs.