Ingredients with Measurements:
- 1 kg beef, cut into bite-sized pieces
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 3 cloves garlic, minced
- 5 shallots, sliced
- 3 red chilies, sliced
- 2 tomatoes, chopped
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 tsp black pepper
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, bring water to a boil.
2. Add beef, lemongrass, kaffir lime leaves, and bay leaves. Cook until beef is tender, about 1-2 hours.
3. In a separate pan, sauté garlic, shallots, and chilies until fragrant.
4. Add tomatoes and cook until they are soft.
5. Add the sautéed mixture to the pot of beef.
6. Add tamarind paste, palm sugar, salt, and black pepper. Stir well.
7. Simmer for another 30 minutes until the flavors are well combined.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2.5 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef can be substituted with chicken or fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of meat or fish.
Tips and tricks:
- To make the beef tender, cook it on low heat for a longer time.
- Adjust the amount of chilies according to your preference for spiciness.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove on low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with a side of pickled vegetables or sambal.
Suggested side dishes:
Steamed rice, pickled vegetables, sambal.
Troubleshooting advice:
- If the beef is tough, cook it for a longer time on low heat.
- If the soup is too sour, add more palm sugar to balance the flavors.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Pindang Daging is a traditional Indonesian dish that originated from Palembang, South Sumatra. It is a sour and spicy soup that is usually made with beef, but can also be made with fish or chicken.
Flavor profiles:
Sour, spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables or sambal.
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Region: Indonesian