Ingredients with Measurements:
- 500 grams beef, cut into small pieces
- 400 ml coconut milk
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 3 tablespoons vegetable oil
- 2 tablespoons tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 5 cloves garlic, minced
- 5 shallots, minced
- 10 red chili peppers, sliced
- 2 green chili peppers, sliced
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind together the garlic, shallots, red chili peppers, and green chili peppers until they form a paste. Alternatively, you can use a food processor to blend the ingredients.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.
3. Add the beef to the pot and stir-fry for 5-7 minutes until browned on all sides.
4. Add the lemongrass, bay leaves, kaffir lime leaves, tamarind paste, salt, sugar, coriander, cumin, turmeric, and black pepper to the pot. Stir to combine.
5. Pour in the coconut milk and bring the mixture to a boil. Reduce the heat to low and let the brongkos simmer for 1-2 hours until the beef is tender and the sauce has thickened.
6. Serve the brongkos hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 25g
Protein per serving: 30g
Carbohydrates per serving: 15g
Fiber per serving: 3g
Sugar per serving: 5g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chili peppers can be substituted with dried chili flakes or cayenne pepper.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as eggplant, green beans, or carrots to the brongkos for a more nutritious meal.
- Use different types of meat such as lamb or pork for a different flavor.
- Add more or less chili peppers depending on your spice preference.
Tips and tricks:
- To make the beef more tender, marinate it in a mixture of salt and lime juice for 30 minutes before cooking.
- If you don't have a mortar and pestle, you can use a food processor to blend the spice paste.
- Adjust the amount of salt and sugar to your taste.
Storage instructions:
Store leftover brongkos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the brongkos in a pot over low heat until heated through.
Presentation ideas:
Serve the brongkos in a large bowl with steamed rice on the side. Garnish with sliced chili peppers and fresh herbs such as cilantro or basil.
Garnishes:
Sliced chili peppers, fresh herbs such as cilantro or basil
Pairings:
Steamed rice, cucumber salad, pickled vegetables
Suggested side dishes:
Steamed vegetables, fried tofu, tempeh
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the beef is tough, let it simmer for longer until it becomes tender.
Food safety advice:
Make sure to cook the beef thoroughly to avoid any risk of foodborne illness.
Food history:
Brongkos is a traditional Indonesian dish that originated in Central Java. It is typically made with beef or chicken and a variety of spices and herbs.
Flavor profiles:
Spicy, savory, tangy
Serving suggestions:
Serve the brongkos hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian