Ingredients with Measurements:
- 500g red kidney beans
- 5 cups water
- 2 bay leaves
- 1 lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 cup coconut milk
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the red kidney beans and soak them in water overnight.
2. Drain the beans and rinse them again.
3. In a large pot, add the beans, water, bay leaves, lemongrass, and kaffir lime leaves.
4. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
5. In a separate pan, heat the vegetable oil over medium heat.
6. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
7. Add the ground coriander, cumin, salt, sugar, black pepper, turmeric powder, and chili powder.
8. Stir well and cook for 2-3 minutes.
9. Add the onion and spice mixture to the pot of beans.
10. Stir well and simmer for another 10 minutes.
11. Add the coconut milk and stir well.
12. Simmer for another 5 minutes.
13. Remove the bay leaves, lemongrass, and kaffir lime leaves.
14. Serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour 15 minutes
5. Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 41g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Bay leaves can be substituted with dried thyme or oregano.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Vegetable oil can be substituted with any neutral oil.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use chicken or beef broth instead of water for a meatier flavor.
- Add diced tomatoes or tomato paste for a tangy flavor.
- Top with fried shallots or sliced scallions for extra crunch.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use a wooden spoon to stir the beans to prevent them from breaking apart.
- Adjust the seasoning to taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a side of steamed rice.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fried shallots
- Sliced scallions
- Fresh cilantro or parsley
Pairings:
- Steamed rice
- Grilled chicken or fish
- Roasted vegetables
Suggested side dishes:
- Steamed vegetables
- Fried tofu
- Pickled vegetables
Troubleshooting advice:
- If the beans are too hard, simmer for an additional 30 minutes or until tender.
- If the beans are too soft, reduce cooking time or use less water.
Food safety advice:
- Always rinse beans before cooking to remove any dirt or debris.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Brenebon Kacang Merah dengan Daun Salam is a traditional Indonesian dish that originated from Java.
Flavor profiles:
- Earthy
- Spicy
- Creamy
Serving suggestions:
- Serve hot with a side of steamed rice.
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Region: Indonesian