Ingredients with Measurements:
- 500g red beans
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground pepper
- 1 tbsp vegetable oil
- 1 liter water
- Fried shallots for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the red beans and soak them in water for at least 2 hours.
2. Heat the vegetable oil in the pressure cooker and sauté the onion and garlic until fragrant.
3. Add the red beans, bay leaves, salt, sugar, and ground pepper to the pressure cooker.
4. Pour in the water and stir well.
5. Close the pressure cooker and cook on high heat until it reaches full pressure.
6. Reduce the heat to low and cook for 30 minutes.
7. Turn off the heat and let the pressure release naturally.
8. Open the pressure cooker and remove the bay leaves.
9. Serve the Brenebon Kacang Merah in bowls and garnish with fried shallots.
Time:
Preparation time: 2 hours (soaking the red beans)
Cooking time: 30 minutes
Temperature:
High heat for pressure cooking and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Substitutions for ingredients:
- Red beans can be substituted with kidney beans or black beans.
- Vegetable oil can be substituted with any neutral oil.
- Fried shallots can be substituted with chopped scallions or chives.
Variations:
- Add diced carrots and potatoes to make it a hearty stew.
- Use coconut milk instead of water for a creamier texture.
- Add sliced beef or chicken for a meaty version.
Tips and tricks:
- Soak the red beans for at least 2 hours to reduce cooking time.
- Use a pressure cooker for faster cooking time.
- Garnish with fried shallots for extra flavor and crunch.
Storage instructions:
Store any leftover Brenebon Kacang Merah in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the Brenebon Kacang Merah in a pot over medium heat until heated through.
Presentation ideas:
Serve the Brenebon Kacang Merah in bowls with a sprinkle of fried shallots on top.
Garnishes:
Fried shallots or chopped scallions.
Pairings:
This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice and pickled vegetables.
Troubleshooting advice:
- If the red beans are still hard after cooking, add more water and cook for another 10-15 minutes.
- If the soup is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
Make sure to soak the red beans for at least 2 hours to reduce cooking time and ensure they are fully cooked.
Food history:
Brenebon Kacang Merah is a traditional Indonesian soup made with red beans and spices. It is commonly served as a comfort food during cold weather.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a hint of spice from the ground pepper.
Serving suggestions:
Serve the Brenebon Kacang Merah in bowls with a side of steamed rice and pickled vegetables.
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Region: Indonesian