Toppa Lada

Learning become easier when someone show you face to face or hand held you when you are making a dish for the first time. I was lucky to have my mother-in-law to teach me this toppa lada.

Toppa Lada

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.

Toppa Lada

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!

toppa lada

  • 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
Cooking Directions
  1. In a pot, bring 2 cups of water to boil.
  2. Add beef, assam juice, chillies, garlic, and shallot. Simmer over medium low heat for 30 minutes.
  3. Transfer chillies, garlic and shallot to a blender. Blend until smooth.
  4. 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.
  5. 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.


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