Ingredients with Measurements:
- 500g beef ribs, cut into small pieces
- 2 cups of water
- 1 cup of coconut milk
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 3 cloves of garlic, minced
- 5 shallots, sliced
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of turmeric powder
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of vegetable oil
- 2 tbsp of fried shallots, for garnish
- 2 tbsp of chopped green onions, for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the garlic and shallots, and sauté until fragrant.
3. Add the beef ribs and stir-fry until browned.
4. Add the coriander powder, cumin powder, turmeric powder, salt, and sugar. Mix well.
5. Pour in the water and coconut milk. Add the lemongrass, kaffir lime leaves, and bay leaves. Stir well.
6. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours until the beef is tender and the broth has thickened.
7. Serve hot, garnished with fried shallots and chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 24g
Saturated fat: 13g
Cholesterol: 70mg
Sodium: 650mg
Total carbohydrate: 9g
Dietary fiber: 2g
Total sugars: 3g
Protein: 25g
Substitutions for ingredients:
- Beef ribs can be substituted with beef shank or beef brisket.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Bay leaves can be substituted with thyme or rosemary.
Variations:
- Add vegetables such as carrots, potatoes, or green beans.
- Use chicken instead of beef.
- Add more spices such as chili powder or paprika for a spicier flavor.
Tips and tricks:
- Brown the beef ribs well for a richer flavor.
- Simmer the beef for at least an hour for a tender texture.
- Skim off any excess fat or foam from the broth while simmering.
- Serve with steamed rice or bread to soak up the flavorful broth.
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 a ladle for easy serving.
Garnishes:
Fried shallots and chopped green onions.
Pairings:
Steamed rice or bread.
Suggested side dishes:
Vegetable stir-fry or salad.
Troubleshooting advice:
- If the broth is too thin, simmer for longer until it thickens.
- If the beef is tough, simmer for longer until it becomes tender.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Tengkleng is a traditional Indonesian dish that originated in the city of Solo, Central Java. It is made with beef or lamb ribs cooked in a spicy coconut milk broth.
Flavor profiles:
Savory, rich, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice or bread.
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Region: Indonesian