Ingredients with Measurements:
- 1 lb beef, cut into small pieces
- 2 cups water
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp turmeric powder
- 1 tbsp salt
- 5 shallots, sliced
- 5 garlic cloves, minced
- 5 red chili peppers, sliced
- 3 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 1 tbsp vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the shallots, garlic, and chili peppers. Cook until fragrant, about 2 minutes.
3. Add the beef and cook until browned, about 5 minutes.
4. Add the water, coconut milk, tamarind paste, palm sugar, turmeric powder, salt, kaffir lime leaves, and lemongrass stalks. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened.
6. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 12g
Protein: 32g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as carrots or potatoes.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Use a meat tenderizer to make the beef more tender.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Serve with steamed rice and a side of vegetables.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the sauce is too thin, simmer for longer to thicken. If the sauce is too thick, add more water or coconut milk.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Saksang is a traditional Indonesian dish that originated in North Sumatra.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
Related Categories
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Region: Indonesian