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Nutrition Facts
Serving Size 1 (339g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece gingerroot ketjap manis vegetable stock sambal oelek kaffir lime leaves
Calories 687
Calories from Fat 460		(66%)
Amount Per Serving		%DV
	Total Fat 51.1g	78%
	Saturated Fat 18.6g	93%
	Monounsaturated Fat 21.2g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 134mg		5%
Potassium 923mg		26%
Total Carbohydrate 12.9g		4%
	Dietary Fiber 2.2g	8%
	Sugars 4.4g
Protein 43.3g		86%
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Crock Pot Indonesian Beef or Pork

Recipe #130534 | ½ day | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Jul 19, 2005

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.

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs stewing beef or pork, 1 inch cubes
2 tablespoons vegetable oil or 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 chicken stock or beef stock
2 green chilies, deseeded and roughly chopped
1 tablespoon sambal oelek
2 kaffir lime leaves (fresh or dried)

Directions

1
Put all ingredients in your food-processor except the meat, oil and the lime leaves.
2
Process until almost like a paste.
3
Heat the oil in a large frying pan and fry the onion mixture on medium heat for approx 5 minutes.
4
Turn up the heat and add the meat, stir and fry for another 5 minutes.
5
Transfer to the crock pot, add the lime leaves and cook on low for 6 to 8 hours, depending on your crock pot.
6
When done taste and add more sambal if desired.

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Featured Reviews for This Recipe

From: Messy44

On Nov 16, 2009

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!

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From: Chef #725332

On Sep 7, 2009

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.

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From: flower7

On Mar 29, 2006

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!

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From: *MessyPessy*

On Aug 19, 2006

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

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