Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp petis udang (shrimp paste)
- 2 tbsp palm sugar
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
- 1 cup water
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the shrimp paste until smooth.
2. In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
3. Add the ground beef to the pan and cook until browned.
4. Add the ground shrimp paste, palm sugar, tamarind paste, and water to the pan. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Protein: 25g
Carbohydrates: 5g
Fiber: 1g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of beef
- Brown sugar can be used instead of palm sugar
- Lime juice can be used instead of tamarind paste
Variations:
- Add sliced chili peppers for extra heat
- Use different types of meat, such as lamb or pork
- Add vegetables such as carrots or potatoes
Tips and tricks:
- Make sure to cook the beef until browned before adding the other ingredients
- Adjust the sweetness and sourness to your liking by adding more or less palm sugar and tamarind paste
- Use a non-stick pan to prevent sticking
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over low heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions, sliced chili peppers
Pairings:
Steamed rice, cucumber salad
Suggested side dishes:
Cucumber salad, stir-fried vegetables
Troubleshooting advice:
If the sauce is too thick, add more water. If it is too thin, let it simmer for a longer time.
Food safety advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food history:
Petis Saus Padang is a traditional Indonesian dish from the city of Padang in West Sumatra. It is known for its spicy and flavorful sauce made with shrimp paste, palm sugar, and tamarind.
Flavor profiles:
Savory, spicy, sweet, sour
Serving suggestions:
Serve hot with steamed rice and a side of cucumber salad.
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Region: Indonesian