Ingredients with Measurements:
- 500g beef, cut into small pieces
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 tbsp sweet soy sauce
- 1 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 500ml water
- 5 red chilies, sliced
- 3 shallots, sliced
- 3 garlic cloves, sliced
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, and bay leaves. Sauté for 1 minute until fragrant.
3. Add the beef and cook until browned on all sides.
4. Add the sweet soy sauce, tamarind paste, salt, and sugar. Stir well to combine.
5. Add the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour until the beef is tender.
7. Add the sliced chilies, shallots, and garlic. Cook for an additional 5 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar
- Tamarind paste can be substituted with lime juice
Variations:
- Add vegetables such as carrots, potatoes, or green beans
- Use different types of meat such as lamb or pork
Tips and tricks:
- Brown the beef well to add flavor to the dish
- Adjust the amount of chilies to your desired level of spiciness
- Use a non-stick pot to prevent the beef from sticking to the bottom
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice and garnish with sliced chilies and fresh herbs.
Garnishes:
Sliced chilies and fresh herbs such as cilantro or basil
Pairings:
Steamed rice, cucumber salad, and pickled vegetables
Suggested side dishes:
Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the beef is tough, simmer for an additional 30 minutes until tender
- If the dish is too salty, add more water to dilute the flavor
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Krengsengan is a traditional Indonesian dish that originated in Central Java. It is typically made with beef or chicken and flavored with sweet soy sauce and tamarind.
Flavor profiles:
Savory, sweet, and slightly tangy
Serving suggestions:
Serve hot with steamed rice and pickled vegetables.
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Region: Indonesian