Abon is food made from the fibers of meat mix with spices, it looks like cotton  fibers.


© 2013 Liza W. Widjaja

Abon usually eaten as a side dish topping over rice, noodle or chicken porridge.

Abon usually durable stored for weeks to months in airtight packaging.

Abon Sapi reminds me of my childhood when I was little & not feeling so good my mom used to prepared rice porridge and she served it with abon & kecap manis (Indonesian sweet soy sauce).

It simple but enough when you don’t have any appetite to eat anything. Here most of the time what you find in the International market is Abon Pork instead of Abon Sapi (Abon beef). I think I’m used to the taste of Abon Sapi & I missed that , so this is my version of Abon Sapi.

I hope you enjoy it !


1/2 kilogram Tenderloin Beef

1 1/2 liter water

100 ml coconut milk

2 bay leaves

1/2 cm Galangal

250 ml vegetable oil

Spices for Abon Sapi :

6 shallots

3 garlic

1 teaspoon tamarind water

1 tablespoon chilli sauce(optional)

1 teaspoon turmeric powder

1 teaspoon coriander

2 tablespoons palm sugar

Salt as needed


© 2013 Liza W. Widjaja


Mix the water & salt until it boil. Add the meat cook until  the meat is soft.

Cut the beef into small pieces then shredded it

Heat the coconut milk over medium heat then add the meat together with the  spices.

Mix it well until all the liquid has reduced & dry.

Best serve with rice, porridge, noodle or bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s