Ingredients with Measurements:
- 500g red kidney beans
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons shrimp paste (terasi)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon tamarind paste
- 3 cups water
- 2 kaffir lime leaves
- 1 red chili, sliced (optional)
Special equipment needed:
- None
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 pot, heat the vegetable oil over medium heat.
4. Add the chopped onion and minced garlic. Cook until fragrant and the onion is translucent.
5. Add the shrimp paste, salt, sugar, and tamarind paste. Stir well.
6. Add the red kidney beans and water. Stir well.
7. Add the kaffir lime leaves and red chili (if using).
8. Bring the mixture to a boil, then reduce the heat to low.
9. Simmer for 1-2 hours, or until the beans are tender and the sauce has thickened.
10. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
5. Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Vegetable oil can be substituted with any neutral oil.
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add coconut milk for a creamy texture.
- Add sliced carrots and potatoes for a heartier dish.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers 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 a bowl with steamed rice.
- Garnish with sliced red chili and chopped cilantro.
Garnishes:
- Sliced red chili
- Chopped cilantro
Pairings:
- Steamed rice
- Fried tofu
- Grilled chicken
Suggested side dishes:
- Stir-fried vegetables
- Pickled cucumber
Troubleshooting advice:
- If the beans are not tender after 2 hours of simmering, add more water and continue cooking until tender.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Brenebon Kacang Merah dengan Terasi is a traditional Indonesian dish made with red kidney beans and shrimp paste.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian