Balinese beef bolar blade roast with coconut rice

  • Serves 6
  • Prep Time 20 mins
  • Cooking Time 65mins
Balinese beef bolar blade roast with coconut rice


  • Serves 6
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  1. Place beef in a roasting dish. Place garlic, chilli, ginger and eschalot in a mortar and pestle and pound to a paste. Stir in kecap manis, lime and fish sauce. Spread all over beef. Cook at 200C for 15 minutes then reduce to 160C and cook for 45-50 minutes for medium rare. Rest, covered, for 15 to 20 minutes, until ready to serve.⁰
  2. Wash rice and place in a medium saucepan with 2 cups water, bring to the boil, cover and simmer for 25 minutes until tender. Stir through toasted coconut.
  3. Place beans and asparagus in a bowl and pour over boiling water. Sit for 1 minute and drain. Toss with snow peas, cherry tomatoes and sambal.
  4. Rest beef and slice into ½ cm slices. Serve with coconut rice and sambal vegetables, lime wedges and extra sambal, if desired.


  1. Black rice is now available from large supermarkets or from health food stores.
  2. Instead of a mortar and pestle you can use a small food processor for similar results.