📝 About This Recipe
Hailing from East Java, Krengsengan is a soul-warming beef stew characterized by its deep, dark hue and a complex balance of sweet, savory, and spicy notes. Unlike typical curries, this dish uses 'Petis Udang' (fermented shrimp paste) and 'Kecap Manis' to create a thick, glossy reduction that clings perfectly to tender morsels of meat. It is a rustic masterpiece that showcases the incredible depth of Indonesian aromatics and slow-cooking techniques.
🥗 Ingredients
Main Ingredients
- 500 grams Beef chuck or short ribs (cut into 2cm cubes)
- 100 grams Beef liver (optional) (boiled and cubed for authentic texture)
- 3 tablespoons Vegetable oil (for sautéing)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 3-5 pieces Red bird's eye chilies (adjust to heat preference)
- 4 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
- 1 teaspoon Whole black peppercorns
Seasoning and Aromatics
- 1.5 tablespoons Petis Udang (Indonesian Shrimp Paste) (the thick, black variety)
- 4-5 tablespoons Kecap Manis (Sweet Soy Sauce) (high quality brand preferred)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 2 cm Galangal (bruised)
- 1/2 teaspoon Salt (adjust to taste)
- 600 ml Water (or beef stock)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 5 pieces Green bird's eye chilies (left whole)
- 1 piece Tomato (wedged)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, chilies, toasted candlenuts, ginger, and peppercorns in a mortar and pestle or food processor until a smooth paste forms.
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2
Heat the vegetable oil in a heavy-bottomed pot or wok over medium heat.
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3
Sauté the spice paste along with the bruised lemongrass and galangal. Fry for about 5-7 minutes until the paste darkens slightly and the oil begins to separate from the spices.
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4
Add the beef cubes (and liver, if using) to the pot. Stir well to coat every piece of meat with the aromatic paste.
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5
Cook the beef until it is seared on all sides and has released its natural juices, roughly 5-8 minutes.
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6
Stir in the Petis Udang (black shrimp paste). Ensure it dissolves completely into the meat juices, turning the mixture a deep, dark brown.
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7
Pour in the Kecap Manis and stir until the meat is evenly glazed.
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8
Add the water or beef stock. Bring the mixture to a boil, then immediately reduce the heat to low.
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9
Cover the pot and simmer gently. Stir occasionally to prevent the bottom from scorching due to the sugar in the Kecap Manis.
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10
Continue simmering for 45-60 minutes, or until the beef is fork-tender and the liquid has reduced into a thick, syrupy gravy.
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11
About 5 minutes before finishing, add the tomato wedges and whole green chilies. This adds a pop of color and a fresh acidic balance.
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12
Taste and adjust seasoning with salt as needed. The dish should be predominantly savory and sweet with a hint of shrimp umami.
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13
Remove the lemongrass and galangal before serving. Transfer to a shallow bowl and garnish generously with fried shallots.
💡 Chef's Tips
For the most authentic flavor, do not skip the Petis Udang; it provides the signature 'funky' depth that defines Krengsengan. If the sauce thickens too quickly before the beef is tender, add a splash more water and continue simmering. Toasting the candlenuts is essential as it removes their raw bitterness and adds a creamy, nutty texture to the sauce. You can substitute beef chuck with lamb or goat for a more robust, gamey flavor profile traditional in many parts of Java. Make this a day in advance; like most stews, the flavors deepen and improve significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve hot alongside a bowl of fluffy steamed jasmine rice to soak up the rich gravy. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for a necessary crunchy contrast. A side of 'Acar Kuning' (Indonesian pickled vegetables) provides a bright acidity that cuts through the richness of the beef. Pair with a glass of iced jasmine tea or 'Es Jeruk' (Indonesian citrus ice) for a refreshing finish. Add a side of sambal terasi if you prefer an extra kick of heat.