Lapis Daging Surabaya Recipe

September 22, 2014

If there were one thing that strikes me about one of memorable home-cooked dish by my mother, it would be Lapis Daging. This dish definitely won me over, something that could not easily fail to recall, it taste yummy traditionally.

Lapis Daging is very special Indonesian dish originally from East Java, the beef meat cut into medium thick slices, marinated and stewed with aromatic spices together with other brown sauces such sweet soy sauce, oyster sauce and dark soy sauce.

Generally, the meat and spices mixture needs to cook for longer time until tender and the sauce has thickened.
The overall flavor of this dish is very rich and generally sweet with the ultimate outcome of delectableness tender meat with delicious deep dark brown gravy. 

Clock-wise: Lapis daging, steamed jasmine rice, urap sayur, tempe mendoan. 

This recipe has passed down orally and never well write, as it should be, all the quantity portion in the recipe have been state nearly approximately.
Outspokenly, I have to be me, everything ought to put pen to paper until I have the recipe write down with the precise ingredients.

This is my own version of Lapis Daging, I modified with little more complex than my mother version but the flavor has it’s own character and more tasty!

Dark Sauce Beef (Lapis Daging Jawa Timur)
Serves 4


500grams beef meat, slice into medium thick across the grain
2 tablespoons vegetable oil
2 medium size tomatoes, chopped
50gram white onion, medium slice
1-2 red chili, remove the seeds and slice
1 ½ cups beef broth ( ready beef broth), substitutes water
Fried shallots and fried garlic for garnishing, store-bought

For the beef marinate sauce

2 tablespoons sweet soy sauce (kecap manis)
1 ½  tablespoons dark soy sauce
5 tablespoons oyster sauce
1 tablespoon brown sugar
½ teaspoon ground black peppercorns

Spices to grind

1 tablespoon coriander seeds
1 tablespoon cumin seeds
5 shallots (bawang merah)
4 cloves garlics
2 candlenuts

Toast the coriander seeds and cumin seeds in a non-stick pan until aromatic
Crushed the candlenut and toast it over in a non-stick pan


In a medium bowl, place the slice beef, add the spice paste and the marinate beef sauces, stir until coated
Cover the beef mixture with plastic cling and let it marinated in the fridge about 30 minutes.

Heat the oil in a wok over high heats, add in beef mixture and stir-fried the beef until firm, add chopped tomatoes and partially cover let cook for about 10 minutes.

Add the beef broth/water an let it boil for 8 minutes, reduce heat to low and continue to cook for about 30 minutes or until the meat tender and the sauce has thickened, stir occasionally. Add more liquids if necessary.

When the meat cooked and tender, add slice onion and red chili and give it a nice stir.
Off the fire and transfer in a serving plate.
Sprinkle with fried shallot and fried garlic for appetizing looks.  

Understand the dark soy sauce:
Dark soy sauce primarily used in cooking, is frequently added to marinades and sauces to add color and flavor to a dish, it is thicker and darker in color than light soy sauce, with more full-bodied flavor. It is also less salty.
Dark soy sauce is a perfect sauce that could deliver deep dark color to braised or stewed dishes without overpowering the original flavour.

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