Yield: 8 servings

Measure Ingredient
2 teaspoons Brown Sugar
500 grams Rumpsteak, lean
3 teaspoons Coriander
1½ teaspoon Cumin
¼ teaspoon Laos (Galangal)
2 teaspoons Lemon juice
4 eaches Medium onions, chopped
1 each Medium onion, crushed
2 eaches Garlic cloves, crushed
120 millilitres Santan (thick coconut cream)
2 eaches Curry leaves
Oil as required
Salt to taste

Boil the meat in sufficient water until the steak is cooked and almost disintegrating. Remove the meat from the stock and shred it. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.

Fry the above mixture in a little hot oil on a high heat for approximately five minutes. Add the santan and the curry leaves, turn the heat to medium and cook until everything is cooked and all fluid has evaporated. Remove the curry leaves. Fry the chopped onions in hot oil until they are brown and crisp. Mix the fried onions with the mixture prepared above.

Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelettes, or sprinkled on breakfast toast.

Recipe from "Cooking the Indonesian Way", by Alec Robeau

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