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.
Wow! This is fantastic. I used my own sweet soy sauce substitute to have it gluten and soy free, and it was incredibly tasty. Made it with beef and will soon make it again!
Made for Cook-A-Thon in Memory of Pets'R'us.
Making this tonight, TRUE! The sauce is absolute DIVINE too! Used pork, is currently cimmering away, Like one of the reviewers used an extra lime leaf, okay! Had initial concerns was not enough sauce, But am sure it will be ok....
We liked this so much that we made it twice in three days! We used beef both times and yum, this is not only easy but wonderfully tasty. Needless to say we will be making it again SOON! Thanks!!!
Wow, wow, wow. I don't give a lot of 5 star ratings - this is easily 5 stars, not even a question. I cannot believe how easy it was to put together, and the results were amazing. I had sambal oekek and ketjap manis, but did not have access to lime leaves. Changes: used venison for the beef (no one even noticed) and left out lime zest for lime leaves, simply because I forgot to add it. Served with Indonesian Speced Rice Indonesian Spiced Rice. I will definitely be putting this in the hall of fame cookbook. We loved it. THANKS a million. *Made again with chicken, and it was still good, but the venison was much better....the spices overpowered the chicken. Next time, beef!
I wasn't sure how to rate this. On one hand, I thought that the pureed sauce was smelled fabulous and delish before it was cooked but after cooking in the crockpot (I used beef but no sambal or lime leaves), the result was very bland/boring. So I felt like rating the stew a 3 but the sauce was a 5 (I made more and mixed some with ground beef, breadcrumbs, and egg to make a meatloaf - which was fab!). So I think the cook time kills the sauce/flavor, but it's definitely a keeper. Maybe I'll try to make this dish over the stove instead.
Thanks for this recipe. I served it for a dinner with my brother in law and his Indonesian wife. We all really liked it. Kaffir were out of season, couldn't find dried. So I used lime zest. Also, I went easy on the chilis and sambal so it wouldn't be too hot for the kids, but next time, I will put it all in. It was not hot at all. I served this with Indonesian fried rice and Indo. cole slaw, also from this site.
I really enjoyed this. I did add a little more sambal oelek and an extra fresh kaffir lime leaf. This will especailly be good on a cold winter's night. Thanks for posting
Very tasty and easy to make with just the right amount of spiciness! The only thing I did differently was to use 3 dried kaffir leaves. You're right, it does taste even better the next day!
I haven't made this but was served it by the chef herself as part of an Indonesian Rijstafel. It was excellent; not too spicy and great flavor. Thanks for the fabulous dinner! :)