Popular in Indonesia, this stew probably originates from Malacca. The cooking style for this recipe is European but its spicing is Asian.

1 lb (500 g) pork, diced

1 lb (500 g) beef, diced

1 tablespoon oil

1 large onion, cut into 8 wedges

1 small cinnamon stick

1 star anise

Pinch of ground nutmeg

3-4 potatoes, cut into chunks

1 tablespoon white vinegar, or to taste

Sugar to taste

Marinade

1 slice fresh ginger root

3 cloves garlic

1 tablespoon dark soy sauce

½ teaspoon cornstarch

Pepper to taste

METHOD

To make the Marinade, crush the ginger and garlic to a paste and add the soy sauce, cornstarch and pepper. Add the meat and marinate for 1 hour.

Heat the oil in a saucepan and sauté the onion until golden. Add the cinnamon stick, star anise and nutmeg and continue frying until fragrant. Add the meat and the marinade and stir-fry until it changes color. Add water to cover and simmer, covered, until the meat is almost cooked. Add the potatoes (and more water if desired), the vinegar and sugar to taste and continue cooking over low heat until the potatoes are cooked. Serve with rice and Shrimp Paste Sambal.