Ingredients with Measurements:
- 1 lb beef, cut into small pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp chili powder
- 1 tsp salt
- 1 cup water
- 2 bay leaves
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the beef and cook until browned on all sides.
5. Add the turmeric powder, coriander powder, cumin powder, fennel powder, chili powder, and salt. Stir well to coat the beef with the spices.
6. Add the water and bay leaves, and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened.
8. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 600mg
Total carbohydrates: 6g
Dietary fiber: 1g
Protein: 25g
Substitutions for ingredients:
- Beef can be substituted with lamb or chicken.
- Vegetable oil can be substituted with any neutral oil.
- Bay leaves can be substituted with curry leaves.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use coconut milk instead of water for a creamier sauce.
- Add a can of diced tomatoes for a tangy flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a heavy-bottomed pot to prevent burning.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store leftover Kalio with Spices in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kalio with Spices in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Kalio with Spices in a bowl with a side of rice or bread.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the beef is tough, simmer for a longer time until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kalio is a traditional Indonesian dish that originated in the Padang region of West Sumatra.
Flavor profiles:
The Kalio with Spices is a savory and slightly spicy dish with a warm and earthy flavor.
Serving suggestions:
Serve the Kalio with Spices as a main dish for lunch or dinner.
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