Ingredients with Measurements:
- 500g beef sirloin, thinly sliced
- 2 cups water
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1/2 cup vegetable oil
- 5 shallots, thinly sliced
- 5 garlic cloves, minced
- 10 red chilies, thinly sliced
- 2 tomatoes, diced
- 2 tbsp sweet soy sauce
- 1 tbsp lime juice
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a pot, combine beef, water, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste. Bring to a boil and simmer for 30 minutes until the beef is tender and the liquid has reduced. Remove the beef from the pot and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add shallots, garlic, and red chilies. Stir-fry for 2-3 minutes until fragrant.
3. Add diced tomatoes and sweet soy sauce. Stir-fry for another 2-3 minutes until the tomatoes are soft.
4. Add the cooked beef to the wok and stir-fry for 5-7 minutes until the beef is crispy and coated with the sauce.
5. Add lime juice and stir-fry for another minute.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef flank or beef round.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chilies can be substituted with chili flakes or chili powder.
Variations:
- Add sliced onions to the wok for extra flavor.
- Use chicken instead of beef for a lighter version.
- Add green beans or bell peppers for extra vegetables.
Tips and tricks:
- Thinly slice the beef against the grain for a tender texture.
- Use a non-stick wok or skillet to prevent the beef from sticking.
- Adjust the amount of red chilies according to your spice preference.
Storage instructions:
Store leftover dendeng saus padang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat dendeng saus padang in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve dendeng saus padang in a large platter with steamed rice and sliced cucumbers.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair dendeng saus padang with a cold beer or iced tea.
Suggested side dishes:
Serve dendeng saus padang with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the beef is tough, simmer for an additional 10-15 minutes until tender.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent foodborne illness.
- Store leftover dendeng saus padang in the refrigerator within 2 hours of cooking.
Food history:
Dendeng saus padang is a traditional Indonesian dish from the city of Padang in West Sumatra. It is a popular snack or side dish made with thinly sliced beef that is marinated and fried until crispy.
Flavor profiles:
Dendeng saus padang is a spicy and savory dish with a hint of sweetness from the sweet soy sauce.
Serving suggestions:
Serve dendeng saus padang as a snack or side dish with steamed rice and a side of vegetables.
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Region: Indonesian