Braised Meat in Coconut Milk

Coconut milk gives this spicy meat dish a delicate creamy flavor.

First, you prepare a spice paste (by the way, almost all Balinese dishes are seasoned with a separately prepared spice paste): see recipe Balinese spice paste.

Then you prepare the coconut milk. To do this, mix the coconut with warm water, infuse for 1/2 hour and then strain through a fine sieve. You can also make coconut milk from coconut concentrate, in which case you should follow the manufacturer’s instructions.

Heat the oil in a large saucepan, add the spice paste and fry for 2 minutes at low temperature. Now add the meat cut into 2cm cubes, the lemongrass, laos and water. Bring to a boil and steam at low temperature until the meat is almost cooked. Add the coconut milk, bring to a boil and continue cooking at a reduced temperature until the meat is tender and the sauce is thickened.

Season to taste with a little salt and pepper.

It is best served with long grain rice, a sambal, and a fruit salad of suitable fresh fruits. E.g. papaya, pineapple, banana, mango.

If one or the other bite is too spicy in the mouth, fresh fruit is the best way to soften the “burn”.

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