Ingredients with Measurements:
- 1 lb beef, cut into small cubes
- 2 cans of coconut milk (13.5 oz each)
- 2 tbsp vegetable oil
- 2 tbsp Kalio spice mix
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 2 cups water
- 2 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 2 red chilies, sliced
- 2 garlic cloves, minced
- 1 onion, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onion, and red chilies. Cook for 2-3 minutes until fragrant.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the Kalio spice mix, tamarind paste, palm sugar, and salt. Stir to combine.
4. Pour in the coconut milk and water. Add the kaffir lime leaves and lemongrass stalks. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
5. After 1 hour, remove the kaffir lime leaves and lemongrass stalks. Taste and adjust seasoning as needed.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for cooking the beef, then low heat for simmering the Kalio.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Beef can be substituted with chicken or lamb.
- Kalio spice mix can be substituted with curry powder.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as potatoes, carrots, or green beans.
- Use different types of meat or seafood.
- Adjust the spiciness level by adding or reducing the amount of red chilies.
Tips and tricks:
- Use a meat tenderizer to make the beef cubes more tender.
- Make the Kalio ahead of time and reheat before serving.
- Garnish with fresh cilantro or basil leaves.
Storage instructions:
Store leftover Kalio in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kalio in a pot over low heat until heated through.
Presentation ideas:
Serve the Kalio in a large bowl with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro or basil leaves.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, naan bread, or roti.
Troubleshooting advice:
- If the Kalio is too thick, add more water or coconut milk.
- If the Kalio is too thin, simmer for longer to reduce the liquid.
Food safety advice:
Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
Food history:
Kalio is a traditional Indonesian dish that originated in Padang, West Sumatra. It is known for its rich and spicy flavor.
Flavor profiles:
The Kalio is rich, spicy, and slightly sweet.
Serving suggestions:
Serve the Kalio with steamed rice and a side of vegetables.
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