Recipe by Pets'R'us
Created for my crock pot and very easy to make! Indonesian food is very much part of the Dutch cuisine and food culture and goes back to colonial days, it is very popular in The Netherlands. This is good when just made but even better the day after or after freezing. Add as many chilies or sambal to bring it up to your own desired spiciness. If you cannot get lime leaves sub with some lime zest, it's not the same but it's the best substitute.
Top Review by Cook In Southwest
I loved this! It was a bit too hot (spicy) for hubby, but you could reduce the heat by making it just 1 chile instead of 2. I used more meat (about 3.5 lb.) than the recipe called for, and there was still plenty of sauce. I didn't exactly follow the directions (I cooked the meat first, then added 1 chopped onion, then the paste) but it was obvious to me that the addition of the paste was just going to boil everything, so I poured it all into the crock pot and went on. I think the better approach would be to cook the meat, add the onions. then the spices, and put everything into the crock pot at that point. You could also make this a pre-freezer meal by just browning the meat, onions, and spices (or totally skip any browning.) I used 1 large serrano chile instead of 2 chiles, but it was large, so I think that was OK. The flavor was good. I'm sure a thai chile or even 2 Anaheim would be fine. (If you use Anaheim, then toast the skins off first or used canned.) Keep in mind that "hot" to hubby is really "mild" to me, so don't be afraid of the spicy heat. I didn't have lime leaf, so I just squeezed juice from 1 lime before cooking. I think it was a good substitute. The cooking moderated the citrus to the appropriate level. Try it, you'll like it.
- 2 lbs stewing beef or 2 lbs pork, 1 inch cubes
- 2 tablespoons vegetable oil or 2 tablespoons peanut oil
- 6 large garlic cloves
- 2 large onions, roughly chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 piece peeled gingerroot, approx 2 inches
- 1⁄2 cup ketjap manis (sweet soy)
- 1⁄2 cup vegetable stock or 1⁄2 cup chicken stock or 1⁄2 cup beef stock
- 2 green chilies, deseeded and roughly chopped
- 1 tablespoon sambal oelek
- 2 kaffir lime leaves (fresh or dried)
Directions See How It's Made
- Put all ingredients in your food-processor except the meat, oil and the lime leaves.
- Process until almost like a paste.
- Heat the oil in a large frying pan and fry the onion mixture on medium heat for approx 5 minutes.
- Turn up the heat and add the meat, stir and fry for another 5 minutes.
- Transfer to the crock pot, add the lime leaves and cook on low for 6 to 8 hours, depending on your crock pot.
- When done taste and add more sambal if desired.