Indonesian Spicy Beef Krengsengan with Aromatic Herbs

Krengsengan Daging Sapi: A Rich Indonesian Beef Delight

This recipe for Krengsengan Daging Sapi offers a tantalizing glimpse into Indonesian cuisine, combining tender beef with a medley of aromatic spices and rich flavors. Perfect for those seeking an authentic and satisfying dish, this recipe delivers a savory experience with just the right amount of spice. Here’s how to make it:

Ingredients

• 500 grams beef, diced
• 2 bay leaves
• 3 kaffir lime leaves, torn into pieces
• 1 stalk lemongrass, bruised
• 4 tablespoons sweet soy sauce (kecap manis)
• Oil for cooking
• 1 teaspoon sugar
• 1½ teaspoons salt (or to taste)
• 1 teaspoon beef bouillon powder (optional)
• 2 cups beef stock (from boiling the beef)

Spice Paste:

• 4 candlenuts, toasted
• 12 red curly chilies
• 4 red bird’s eye chilies (adjust for more heat if desired)
• 8 shallots
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon ground black pepper
• 1 small piece of shrimp paste (approximately thumb-sized, adjust to taste)
• 1 small piece of palm sugar (approximately thumb-sized, adjust to taste)
• 1 teaspoon ground coriander

Instructions

1. Prepare the Beef:

   • Start by boiling the diced beef with ginger and minced garlic for about one hour or until the beef is thoroughly tender. Once cooked, separate the beef from the stock and set both aside.

2. Make the Spice Paste:

   • In a food processor or mortar and pestle, grind together the candlenuts, red curly chilies, bird’s eye chilies, shallots, garlic, ginger, black pepper, shrimp paste, palm sugar, and ground coriander until you have a smooth paste.

3. Sauté the Spice Paste:

   • Heat some oil in a large pan over medium heat. Add the spice paste along with the bay leaves, kaffir lime leaves, and bruised lemongrass. Sauté until fragrant and the paste starts to darken in color.

4. Combine Beef and Stock:

   • Add the boiled beef into the pan, stirring well to coat the meat with the spice mixture. Pour in the reserved beef stock and bring it to a boil.

5. Season the Dish:

   • Add the sweet soy sauce, sugar, salt, and beef bouillon powder (if using). Stir to combine and let the mixture simmer, allowing the flavors to meld together and the sauce to reduce and thicken.

6. Adjust the Flavor:

   • Taste and adjust the seasoning as needed. For extra heat, you can add some whole red chilies to the pot after adding the beef stock.

7. Serve:

   • Once the sauce has thickened to your desired consistency, remove the pan from heat. Serve the Krengsengan Daging Sapi hot, ideally with steamed rice or your choice of side dishes.

Notes:

• Chili Heat: The amount of chilies can be adjusted according to your heat preference. For a milder dish, reduce the number of bird’s eye chilies.
• Shrimp Paste: If you prefer a different brand or type of shrimp paste, adjust the amount based on its strength and flavor profile.
• Palm Sugar: Adjust the palm sugar to taste if you prefer a sweeter or less sweet dish.

Enjoy this flavorful and comforting Indonesian beef dish that’s sure to impress with its deep, complex flavors and tender meat. Perfect for family dinners or special occasions, Krengsengan Daging Sapi brings a taste of Indonesia right to your table.