Ingredients with Measurements:
- 500g beef, cut into small cubes
- 2 cups coconut milk
- 2 cups water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 3 bay leaves
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 1 tbsp palm sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the beef cubes and cook until browned on all sides.
3. Add the lemongrass, kaffir lime leaves, and bay leaves to the pot and stir to combine.
4. Pour in the coconut milk and water, and bring the mixture to a boil.
5. Reduce the heat to low and let the mixture simmer for 1-2 hours, or until the beef is tender.
6. Add the tamarind paste, sweet soy sauce, palm sugar, salt, and pepper to the pot and stir to combine.
7. Let the mixture simmer for another 10-15 minutes, or until the flavors have melded together.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Medium heat for browning the beef, low heat for simmering the mixture.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
- Chicken or lamb can be substituted for the beef.
- Brown sugar can be substituted for the palm sugar.
- Regular soy sauce can be substituted for the sweet soy sauce.
Variations:
- Add diced potatoes or carrots to the pot for a heartier dish.
- Use fish instead of beef for a lighter version.
- Add chili peppers for a spicier version.
Tips and tricks:
- Browning the beef before simmering it will add depth of flavor to the dish.
- Use fresh lemongrass and kaffir lime leaves for the best flavor.
- Adjust the sweetness and sourness of the dish to your liking by adding more or less tamarind paste and palm sugar.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Selat Solo with Coconut Milk in a pot over low heat until heated through.
Presentation ideas:
Serve the Selat Solo with Coconut Milk in a large bowl with steamed rice on the side.
Garnishes:
Garnish the dish with chopped cilantro or green onions for a pop of color.
Pairings:
Pair the Selat Solo with Coconut Milk with a crisp salad or steamed vegetables for a balanced meal.
Suggested side dishes:
Steamed rice, cucumber salad, stir-fried vegetables.
Troubleshooting advice:
- If the dish is too sour, add more palm sugar to balance out the flavors.
- If the dish is too sweet, add more tamarind paste or lime juice to balance out the flavors.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Selat Solo with Coconut Milk is a traditional Indonesian dish that originated in the city of Solo.
Flavor profiles:
The dish is rich and creamy, with a balance of sweet, sour, and savory flavors.
Serving suggestions:
Serve the Selat Solo with Coconut Milk with steamed rice and a side of vegetables for a complete meal.
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Region: Indonesian