Krengsengan Beef

About this recipe

Krengsengan is an East Java beef dish with sweet heat and a reduced sauce that clings to the meat.

Chili and a touch of shrimp paste set it apart from ordinary semur.

Cook until the liquid thickens; too much water turns it into a thin stew.

Prep & cook time

• Prep20 minutes
• Cook40 minutes
• Total1 hour
• Servings4 servings
• LevelMedium

Tools you need

• Skillet
• Blender
• Knife

Ingredients

• 500 g beef, cut small
• 8 red chilies
• 5 bird’s-eye chilies
• 8 shallots
• 4 garlic cloves
• 2 cm galangal
• 2 bay leaves
• 2 tablespoons sweet soy sauce
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 300 ml water
• 3 tablespoons oil

Directions

1. Blend the chilies, shallots, and garlic.
2. Sauté the paste with galangal and bay leaves until cooked and fragrant.
3. Add the beef and stir until it changes color.
4. Add sweet soy, shrimp paste, salt, sugar, and water.
5. Cook over medium heat until the beef is tender and the sauce thickens.
6. Serve with rice and fresh vegetables.

Kitchen tips

Serve with

• Steamed rice
• Fresh vegetables
• Fried tempeh
• Sambal

How to store

Keeps 2 days refrigerated. Reheat in a skillet with a splash of water.

Common mistakes

• Adding so much water the sauce stays thin.
• Under-cooking the chili paste.
• Using large chunks that stay tough.