Opor Sapi Grass-Fed
Hello, #BestNic! Can you believe we're already having al-Fitr! Who here has experienced answering template questions like "When is your spouse?" or "When are you bringing a plus one?" and other family inquiries? 😆
No worries.. It's better to just close your eyes and ears and focus on chasing your life goals, #BestNic. But don't close the Nonanic webpage just yet, because this time Nona wants to share a recipe for a dish that is not only super special but also healthier for you and your family for the Hari Raya.
Creamy, savory, thick. Yup, what else if not Eid opor!
To accompany the Ketupat Tiwul Nonanic whose recipe Nona shared in the previous post, this time Nona wants to share the recipe for the opor. But, of course, it wouldn't be Nonanic if the recipe didn't level up: not only delicious but also healthier. Here it is,
GRASS-FED BEEF OPOR
This low-GI and MSG-free opor will make your special day less guilty! Because this opor is made with grass-fed beef which has lower fat content than regular beef. Besides, Nona also uses pure coconut milk from one whole coconut.
You know that coconut milk is a source of good fat beneficial for your body, right? Just don't eat it by the spoonful! Huehehhe
In Nona's opinion, this Nonanic-style opor and ketupat are unmatched! Just like you 😝
So, are you ready to send Grass-Fed Beef Opor and healthy Ketupat Tiwul a la Nonanic to your future in-laws' house? Who knows, maybe after Eid, you'll get engaged. #cool
Course Main Course
Cuisine Indonesian
Keyword healthy beef stew, indonesia beeef stew with coconut milk, inodnesian opor, healthy grass-fed beef opor
Prep 10 minutes
Cook 50 minutes
Servings 6 servings
Ingredients
500 grams of grass-fed beef shank, cut as desired
½ liter of water
25 grams of shallots
12 grams of garlic
1 stalk of lemongrass
2 bay leaves
3 kaffir lime leaves (remove the leaf veins)
3 cm galangal
¾ teaspoon coriander seeds - roasted and ground
½ teaspoon cumin powder
2 teaspoons sea salt
2 teaspoons sorghum sugar
¾ teaspoon non-MSG mushroom broth
½ teaspoon ground pepper
Coconut milk (grated 1 coconut + 500ml water, squeezed)
Ingredients B (Spice Paste):
35 grams of shallots
20 grams of garlic
3 roasted candlenuts
A little water for blending
Instructions
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Blend ingredients B until smooth.
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Sauté shallots and garlic from Ingredients A using enough oil.
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Then add the ground spice paste from Ingredients B.
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Add lemongrass, bay leaves, kaffir lime leaves, galangal, roasted and ground coriander, and cumin powder.
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Add the beef and sauté briefly.
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Transfer to a pressure cooker, add water, sea salt, sorghum sugar, non-MSG mushroom broth, and ground pepper.
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Cook in the pressure cooker for 20 minutes. If you don't have a pressure cooker, you can also simmer over low heat for 1-2 hours.
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Then add coconut milk and bring to a boil.
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Sprinkle with fried shallots.
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Ready to be served with Nonanic's Ketupat Tiwul (click here to see the recipe )
Tips
1. If you don't have a pressure cooker, grass-fed beef can be cooked over low heat until tender for approximately 2 hours.
2. If you enjoy yellow curry, you can add turmeric to the spice paste, about the size of one finger segment, or according to your taste.
3. If you plan to store it in the refrigerator, Opor should be divided into airtight containers and can last for 1-2 days. Simply heat it until warm before consuming.
4. Grass-fed beef can be substituted with organic chicken or boiled eggs according to preference.
5. This recipe only uses thick coconut milk. The remaining coconut milk can be used to make thin coconut milk for making vegetable opor with pumpkin or cassava leaves.
