Ingredients with Measurements:
- 500g beef, cut into small cubes
- 2 cups coconut milk
- 2 cups water
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 teaspoons tamarind paste
- 2 teaspoons palm sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 10 red chilies, sliced
- 6 shallots, sliced
- 4 garlic cloves, sliced
- 1 teaspoon shrimp paste
Special equipment needed: None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the sliced chilies, shallots, garlic, and shrimp paste. Cook until fragrant, about 3-4 minutes.
2. Add the beef cubes and stir until browned, about 5-7 minutes.
3. Pour in the coconut milk and water, and add the lemongrass, kaffir lime leaves, bay leaves, tamarind paste, palm sugar, and salt. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened.
5. Serve hot with steamed rice.
Preparation time is 15 minutes, cooking time is 1-2 hours.
Temperature: Simmer over low heat.
Serving size: 4-6 servings.
Nutritional information:
- Calories: 390
- Fat: 28g
- Carbohydrates: 11g
- Protein: 25g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Red chilies can be substituted with green chilies or bell peppers.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as green beans or eggplant.
- Use different types of meat such as pork or lamb.
- Add more or less chilies 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.
- Use fresh coconut milk for a richer flavor.
- Adjust the seasoning to your 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 until heated through.
Presentation ideas: Serve in a bowl with steamed rice and garnish with sliced chilies and fresh herbs.
Garnishes: Sliced chilies and fresh herbs such as cilantro or basil.
Pairings: Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes: Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice: If the sauce is too thin, let it simmer for longer until it thickens. If the beef is tough, cook it for longer until it becomes tender.
Food safety advice: Make sure the beef is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history: Brongkos is a traditional Javanese dish that originated in Central Java, Indonesia.
Flavor profiles: Spicy, savory, and slightly sweet.
Serving suggestions: Serve hot with steamed rice.
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Region: Indonesian