Indonesian-style Smacafam

Ingredients

In the Indonesian adaptation of Smacafam, we incorporate traditional Indonesian spices and flavors to give the dish a distinct Indonesian twist. The original Italian recipe typically uses herbs like rosemary and thyme, while the Indonesian version utilizes spices such as turmeric, coriander, and lemongrass. This adaptation adds a vibrant and aromatic element to the dish, creating a unique fusion of flavors. We alse have the original recipe for Smacafam, so you can check it out.

• 500g (1.1 lb) beef or chicken, thinly sliced 500g (1.1 lb) beef or chicken, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and sliced red chilies to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the thinly sliced beef or chicken to the pan and cook until browned.
4. 4.
   Stir in the turmeric powder, coriander powder, lemongrass, and kaffir lime leaves. Cook for another 2 minutes to allow the spices to release their flavors.
5. 5.
   Add the sweet soy sauce, soy sauce, and tamarind paste to the pan. Mix well to coat the meat evenly.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the meat is tender and cooked through.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Indonesian-style Smacafam over steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, use the back of a knife or a rolling pin to gently crush the stalk. This will help release its aromatic oils and flavors into the dish.

Tips & Tricks

• For an extra kick of heat, add more red chilies or sprinkle some chili flakes on top before serving.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan during the last few minutes of cooking.

Serving advice

Serve the Indonesian-style Smacafam hot over steamed rice or noodles. Garnish with fresh cilantro or sliced scallions for added freshness and color.

Presentation advice

Arrange the sliced meat on a bed of steamed rice or noodles. Drizzle some of the flavorful sauce over the top and garnish with fresh herbs. Serve with a side of pickled vegetables or a fresh salad to complete the presentation.