Beef Cooked in Soy Sauce -- Semur Daging

2 tablespoons peanut oil

1 large onion, chopped

2 cloves garlic, crushed

½ teaspoon salt

1 teaspoon ginger, finely grated

1 pound chuck or round steak, cubed

½ teaspoon black pepper, coarsely ground

¼ teaspoon ground cardamom

¼ teaspoon cinnamon

¼ teaspoon nutmeg

teaspoon ground cloves

3 tablespoons dark soy sauce

1 tablespoon palm sugar or regular sugar

2 tablespoons tamarind liquid

1 cup hot water

Heat oil in saucepan and fry onion until soft and transparent. Add garlic, salt and ginger and fry again, stirring until onion starts to color. Add meat and fry, stirring, until meat loses its redness.

Add spices, soy sauce, sugar, tamarind liquid and water. Bring to a boil, lower heat, cover and simmer until meat is tender and gravy reduced.

Uncover after 1¼ hours and simmer about 45 minutes or longer to reduce liquid to desired amount. Serve with white rice, vegetables and bread for dunking.

Serves four.

Cook's note: Tamarind liquid (or paste) is available at Indian food stores.

Nutrition values per serving: 250 calories, 12 g fat (3 g saturated), 8 g carbohydrates, 1 g fiber, 26 g protein, 75 mg cholesterol, 1030 mg sodium.