Ingredients with Measurements:
- 500g beef, sliced thinly
- 1 cup tempoyak (fermented durian paste)
- 10 red chilies, seeded and sliced
- 5 bird's eye chilies, sliced
- 3 cloves garlic, minced
- 2 shallots, sliced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the red chilies, bird's eye chilies, garlic, and shallots into a paste.
2. Heat the oil in a pan over medium heat. Add the chili paste and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced beef and stir-fry for 2-3 minutes until browned.
4. Add the tempoyak, salt, and sugar. Stir well to combine.
5. Reduce the heat to low and simmer for 10-15 minutes until the beef is cooked through and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 25g
Carbohydrates: 20g
Fiber: 3g
Sugar: 8g
Sodium: 600mg
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Red chilies can be substituted with bell peppers for a milder flavor.
- Tempoyak can be substituted with tamarind paste or tomato paste.
Variations:
- Add vegetables such as green beans or eggplant to the dish.
- Use different types of meat such as lamb or pork.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Be careful when handling the chili paste as it can be very spicy.
- Adjust the amount of tempoyak and chili paste to your desired level of spiciness.
- Marinate the beef in soy sauce and ginger for added flavor.
Storage instructions:
Store leftovers 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 the dish in a traditional Indonesian bowl or on a banana leaf for an authentic touch.
Garnishes:
Garnish with chopped cilantro or scallions for added freshness.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Sate (grilled meat skewers)
- Nasi goreng (Indonesian fried rice)
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the dish is too spicy, add more tempoyak or sugar to balance out the heat.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any risk of foodborne illness.
- Wash your hands and utensils thoroughly after handling the chili paste.
Food history:
Sambal tempoyak daging is a traditional Indonesian dish that originated in Sumatra. It is a popular dish among the Malay community in Indonesia and Malaysia.
Flavor profiles:
The dish is spicy, savory, and slightly sour from the tempoyak.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Malaysian