Krengsengan (Sweet and Savory Beef Stew)

Ingredients

• 500g beef (sirloin or shank), cut into 2-3 cm cubes
• 2 tablespoons cooking oil
• 150ml water or beef broth
• Salt to taste

Spice Paste (Ground)

• 8 shallots
• 4 cloves garlic
• 3 red chilies (or more, to taste, optional)
• 2 cm ginger
• 2 candlenuts, toasted

Seasoning

• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon petis udang (Indonesian shrimp paste)
• 1 teaspoon tamarind pulp, dissolved in 2 tablespoons warm water, strained

Instructions

1. Wash the beef cubes and pat dry.
2. Grind all ingredients for the spice paste until smooth.
3. Heat cooking oil in a large pan or pot over medium heat. Sauté the ground spice paste until fragrant and cooked through (about 3-5 minutes).
4. Add the beef cubes to the pan. Stir and cook until the beef changes color and is lightly browned on all sides.
5. Pour in water or beef broth. Add sweet soy sauce, petis udang, and strained tamarind water. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover the pan and let it simmer for 60-90 minutes, or until the beef is very tender and the sauce has thickened and reduced. Stir occasionally to prevent sticking.
7. Taste and adjust seasoning with salt if needed. The sweet soy sauce and petis usually provide enough sweetness and savory notes.
8. Once the beef is tender and the sauce is thick and glossy, remove from heat.
9. Serve hot with steamed white rice.