RECIPE

Be Sampi Mebase Bali: Braised Beef in Coconut Milk (2026)

A home recipe for Be Sampi Mebase Bali, tender beef braised in rich spiced coconut milk with classic base genep aromatics. Ingredients, method and tips included.

MyGlob Editorial June 4, 2026 2 min read
Be Sampi Mebase Bali: Braised Beef in Coconut Milk (2026)

Be Sampi Mebase Bali is comfort food, Balinese style. Be sampi is beef and mebase means cooked in base, the island's foundational spice paste. Here the beef is browned, then braised slowly in coconut milk loaded with turmeric, galangal, lemongrass and chilli until the sauce reduces into something thick, glossy and deeply savoury that clings to every piece.

Ingredients

  • 800 g beef chuck or brisket, cut into large chunks
  • 700 ml coconut milk (mix of thick and thin)
  • 2 stalks lemongrass, bruised and knotted
  • 4 kaffir lime leaves
  • 2 salam (Indonesian bay) leaves
  • 3 cm cinnamon stick (optional)
  • 3 tablespoons coconut oil
  • Salt and palm sugar to taste
  • 8 shallots
  • 5 cloves garlic
  • 5 large red chillies, plus bird's eye chillies to taste
  • 3 cm fresh turmeric
  • 4 cm galangal
  • 3 cm ginger
  • 4 candlenuts
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 teaspoon black peppercorns, ground
  • 1 teaspoon shrimp paste (terasi), toasted
  • Blend all the spice paste ingredients into a smooth paste, adding a little water if needed.
  • Heat the coconut oil in a heavy pot, add the paste together with the lemongrass, kaffir lime leaves, salam leaves and cinnamon, and fry over medium-low heat for 10 minutes until fragrant and the oil separates.
  • Add the beef chunks and stir to coat them well in the paste, letting them brown lightly for a few minutes.
  • Pour in the thin coconut milk, bring to a gentle simmer, then cover partially and cook for about 1 hour 15 minutes, stirring now and then, until the beef is becoming tender.
  • Add the thick coconut milk, salt and palm sugar, and continue to simmer uncovered, stirring regularly, for another 30 to 40 minutes until the beef is meltingly tender and the sauce has reduced and thickened.
  • Taste and adjust the seasoning, remove the lemongrass and leaves, and serve hot.

Method

  1. 1While it shares DNA with the better-known rendang of Sumatra, the Balinese version leans on its own base genep blend and tends to be saucier and brighter, with the unmistakable Balinese aromatics of kaffir lime and salam leaf. It is a one-pot dish that rewards a slow simmer, and it tastes even better the day after it is made.
  2. 2Serves 4 to 5:
  3. 3For the spice paste:
  4. 4Give it time. The long, slow braise is what turns tough, flavourful cuts into tender meat and lets the coconut milk reduce into a luscious sauce. Rushing it on high heat will toughen the beef and risk splitting the coconut milk.
  5. 5Stir more attentively once the thick coconut milk goes in, especially towards the end as the sauce thickens and is more likely to catch on the base of the pot.
  6. 6Like many braises, this dish improves overnight. If you have time, cook it a day ahead, chill it, and reheat gently; the flavours meld and the sauce develops a rounder, deeper taste.
  7. 7Serve be sampi mebase with steamed white rice and something fresh and sharp on the side, such as sambal matah or a crunchy vegetable urap, to cut through the richness of the coconut sauce.
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Quick Answer

Be sampi mebase is a Balinese dish of beef braised in coconut milk with a fragrant base spice paste of shallots, garlic, chilli and aromatics. Slow-cooked until tender, it is rich and savory and served with steamed rice.

Key Facts
Dish type
Braised beef curry
Key liquid
Coconut milk
Spice base
Base genep paste
Cooking method
Slow braise
Served with
Steamed rice
Key Takeaways
  • Be sampi mebase means beef cooked with base spice paste.
  • Beef is slow-braised in coconut milk until tender.
  • A Balinese base genep spice paste gives deep flavor.
  • The dish is rich, savory and mildly to moderately spicy.
  • It is traditionally served with steamed white rice.
Frequently Asked Questions
It is a Balinese braised beef dish cooked in coconut milk with a fragrant base spice paste, slow-simmered until the meat is tender.