Ingredients with Measurements:
- 1 kg beef, cut into cubes
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 3 cloves garlic, minced
- 5 shallots, sliced
- 2 red chilies, sliced
- 2 tomatoes, chopped
- 2 tamarind slices
- 2 tablespoons palm sugar
- 1 tablespoon salt
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the garlic, shallots, and red chilies. Cook until fragrant, about 2 minutes.
3. Add the beef and cook until browned on all sides, about 5 minutes.
4. Add the water, lemongrass, kaffir lime leaves, bay leaves, and tamarind slices. Bring to a boil.
5. Reduce heat to low and simmer for 2 hours, or until the beef is tender.
6. Add the tomatoes, palm sugar, and salt. Simmer for another 30 minutes.
7. Remove from heat and let cool for 10 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef can be substituted with chicken or fish.
- Tamarind slices can be substituted with tamarind paste.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use different types of meat or seafood.
- Add coconut milk for a creamier version.
Tips and tricks:
- Browning the beef before simmering adds flavor to the dish.
- Adjust the amount of chili according to your preference.
- Use fresh lemongrass and kaffir lime leaves for the best flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, pickled vegetables, fresh salad.
Troubleshooting advice:
- If the beef is tough, simmer for a longer time until tender.
- If the dish is too sour, add more palm sugar to balance the flavor.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Pindang Sapi is a traditional Indonesian dish that originated from Palembang, South Sumatra.
Flavor profiles:
Savory, tangy, slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian