Toppa lada is an Indonesian dish. Despite its simple ingredients, this dish is nothing short of mouth-watering. The fragrance from bay leaves, sweetness from beef shin, sourness from assam, and spiciness from chillies - all existed so well and in harmony with each other. I bet you won't believe that it is so simple to make - I for one, didn't.
I might have cooked the sauce a tad too thick, now the sauce was the first to finish - all poured on our rice. Just a note, my mil told me that this dish is perfect to go with some yellow rice... Yum yum... Ayo makan!
- 400g beef shin, cut into 1cm thickness
- 8 shallot skin removed
- 8 fresh red chillies, each cut into 3
- 1/2 tomato, cut into cubes
- 2 cups water
- 2 cloves garlic
- 6 bay leaves
- 1 tbsp assam paste, dissolved in 1/4 cup water, seed discarded.
- 1 tbsp brown sugar
- 4 tbsp cooking oil
- In a pot, bring 2 cups of water to boil.
- Add beef, assam juice, chillies, garlic, and shallot. Simmer over medium low heat for 30 minutes.
- Transfer chillies, garlic and shallot to a blender. Blend until smooth.
- In a frying pan, heat up 4 tbsp cooking oil, stir fry the chilli paste in (3) until the water slightly dried up and fragrant.
- Pour the paste back to the pot with the beef, together with tomato cubes, simmer for another 1 hour or until you achieve the softness that you desire.