Ingredients with Measurements:
- 1 pound of beef, sliced thinly
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 4 cups of water
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 1 cup of coconut milk
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 cup of bean sprouts
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and chili peppers. Cook until the onion is translucent.
3. Add the beef and cook until browned.
4. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir well.
5. Add the water, lemongrass, and kaffir lime leaves. Bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Add the coconut milk, tamarind paste, and palm sugar. Stir well.
8. Add the bean sprouts and cook for 5 minutes.
9. Remove the lemongrass and kaffir lime leaves.
10. Garnish with scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 370
Fat: 24g
Carbohydrates: 13g
Protein: 28g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Red and green chili peppers can be substituted with jalapenos or serranos.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots or potatoes.
- Use fish sauce instead of salt.
- Add shrimp for a seafood version.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of cilantro on top.
Garnishes:
Scallions and cilantro
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
- Thai cucumber salad
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or sugar to balance the heat.
- If the soup is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Rintek Wuuk is a traditional Indonesian spice blend used in many dishes, including this soup.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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