Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 cups green beans, cut into 1-inch pieces
- 1 cup bean sprouts
- 2 cups coconut milk
- 2 cups water
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. tamarind paste
- 1 tsp. shrimp paste
- 2 red chilies, sliced
- 2 green chilies, sliced
Special equipment needed:
- Mortar and pestle (for grinding shrimp paste)
Step-by-step instructions:
1. In a mortar and pestle, grind the shrimp paste until smooth.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the ground shrimp paste and stir for 1 minute.
4. Add the bay leaves, salt, sugar, tamarind paste, and chilies. Stir for 1 minute.
5. Add the coconut milk and water. Bring to a boil.
6. Add the green beans and simmer for 10 minutes.
7. Add the shrimp and bean sprouts. Simmer for an additional 5 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Green beans can be substituted with any green vegetable.
- Bean sprouts can be substituted with sliced cabbage.
Variations:
- Add sliced carrots for extra color and flavor.
- Use different types of chilies for different levels of spiciness.
- Add sliced tomatoes for a tangy twist.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- Adjust the amount of chilies according to your preference.
- Use a non-stick pot to prevent the coconut milk from sticking to the bottom.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice on the side.
Garnishes:
Garnish with sliced chilies and chopped cilantro.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the coconut milk separates, stir vigorously to combine.
- If the dish is too spicy, add more coconut milk to balance the flavors.
Food safety advice:
- Make sure to cook the shrimp thoroughly.
- Store leftovers in the refrigerator promptly.
Food history:
Brongkos is a traditional Javanese dish that originated in Central Java, Indonesia. It is typically made with beef or chicken, but this version uses shrimp.
Flavor profiles:
This dish is savory, spicy, and slightly sweet with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian