Entree: Indonesia – Batak – Dali Ni Horbo (Batak-style firm curdled buffalo milk cheese braised in spicy regional aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) dali ni horbo (firm curdled buffalo milk cheese), cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 3 shallots, about 3 oz (85 g), thinly sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced (or 4 bird’s eye chilies for more heat)
- 1 tsp (2 g) ground andaliman (Batak pepper) or 1 tbsp (6 g) lightly crushed whole andaliman
- 1 tsp (5 g) fresh turmeric, grated or 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) galangal, finely minced (optional but traditional)
- 1/2 cup (120 ml) thin coconut milk or water for a lighter sauce
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) water (or 1 tbsp (15 ml) lime juice)
- 1 tsp (4 g) palm sugar or brown sugar
- 1/2 tsp (3 g) salt, adjust to taste
- 1 tbsp (15 ml) fresh lime juice (optional, added at finish)
- 1 tbsp (3 g) chopped fresh cilantro or scallions for garnish

Instructions

1. Heat the oil in a medium skillet or wok over medium heat. Add the sliced shallots and sauté until they begin to soften and turn translucent, about 3–4 minutes.
2. Add the minced garlic, sliced chilies, grated turmeric, and minced galangal; stir-fry briefly until fragrant, about 1–2 minutes. Add the ground or crushed andaliman and cook 30 seconds to bloom its aroma.
3. Add the cubed dali ni horbo and toss gently to coat with the aromatics, taking care not to break the cubes. Sear for 1–2 minutes to warm through and develop light color.
4. Pour in the coconut milk (or water) and the diluted tamarind paste, stir in the palm sugar and salt. Bring to a gentle simmer, then reduce heat and let simmer uncovered for 6–8 minutes, spooning sauce over the dali ni horbo so it absorbs the flavors.
5. Taste and adjust seasoning with additional salt, sugar, or tamarind/lime for acid balance. If using, stir in 1 tablespoon (15 ml) fresh lime juice at the end to brighten the dish.
6. Transfer to a serving plate, garnish with chopped cilantro or scallions, and serve hot with steamed rice.