Empal: Javanese Sweet-Fried Beef

Ingredients

• 800 g beef, topside or silverside, cut into large pieces
• For the braise
• 400 ml coconut milk
• 2 lemongrass stalks, bruised
• 4 kaffir lime leaves
• 3 cm galangal, sliced
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp palm sugar, grated
• 1 tsp salt
• For frying
• 1 litre neutral oil, for deep-frying

Method

1. 1
   Combine the beef pieces with the coconut milk, lemongrass, kaffir lime leaves, galangal, ground coriander, ground turmeric, palm sugar, and salt in a heavy pot. Bring to a gentle simmer over medium heat. Braise, turning the beef occasionally, until the meat is fully tender and has absorbed the spiced coconut milk. The braise is done when the liquid has reduced to a thick, clinging paste and the beef yields without resistance when pressed.
2. 2
   Remove the beef pieces from the pot and allow them to cool sufficiently to handle. Place each piece between two sheets of baking paper or cling film and press firmly and evenly with a heavy pan or meat mallet until the fibres are compressed and the piece lies flat. This is where the dish lives or dies: insufficient pressing produces thick, uneven pieces that will not caramelise uniformly in the oil.
3. 3
   Heat the neutral oil in a deep, heavy pan to deep-frying temperature. Lower the pressed beef pieces carefully into the oil in batches, frying until each piece is crisp, deeply caramelised, and mahogany-brown on both sides. Lift out and drain on a rack or absorbent paper. The surface should be visibly dry and crackling, with no residual moisture.