Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 2 cups of water
- 1 cup of coconut cream
- 1 cup of tamarind juice
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 red chilies, sliced
- 1 tsp. of salt
- 1 tsp. of sugar
- 1 tbsp. of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the lemongrass, kaffir lime leaves, and red chilies. Cook for 1-2 minutes until fragrant.
3. Add the water, tamarind juice, salt, and sugar. Bring to a boil.
4. Add the shrimp and cook for 3-5 minutes until pink and cooked through.
5. Remove the shrimp from the pot and set aside.
6. Add the coconut cream to the pot and stir well.
7. Reduce the heat to low and simmer for 5-10 minutes until the sauce thickens.
8. Strain the sauce to remove the lemongrass, kaffir lime leaves, and chilies.
9. Return the shrimp to the pot and stir to coat with the sauce.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking the shrimp and simmering the sauce.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood such as fish or squid.
- Tamarind juice can be substituted with lime juice or vinegar.
- Red chilies can be substituted with any other type of chili or chili paste.
Variations:
- Add vegetables such as eggplant, okra, or green beans to the pot.
- Use chicken or beef instead of shrimp.
- Add more coconut cream for a richer sauce.
Tips and tricks:
- Be careful not to overcook the shrimp as they can become tough and rubbery.
- Adjust the amount of salt and sugar to your taste.
- Use fresh lemongrass and kaffir lime leaves for the best flavor.
Storage instructions:
- Store any leftovers 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 on the side.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add a little more water or coconut cream.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
- Pindang Serani is a traditional Indonesian dish that originated in the city of Semarang.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian