![Indonesian-style Smacafam](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/indonesian-style-smacafam--d57d1f13-1c20-446d-9d7f-1f6098d46b93.png)
Recipe
Indonesian-style Smacafam
Spicy and Fragrant Indonesian Smacafam: A Fusion of Italian and Indonesian Flavors
4.5 out of 5
Indonesian-style Smacafam is a delightful fusion dish that combines the traditional Italian recipe with the vibrant flavors of Indonesian cuisine. This aromatic and spicy dish will take your taste buds on a culinary adventure, blending the best of both worlds.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-carb (if served with cauliflower rice or zoodles)
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal (if using beef)
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.
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500g (1.1 lb) beef or chicken, thinly sliced 500g (1.1 lb) beef or chicken, thinly sliced
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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2 red chilies, sliced 2 red chilies, sliced
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
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2 kaffir lime leaves 2 kaffir lime leaves
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1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon tamarind paste 1 tablespoon tamarind paste
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Salt, to taste Salt, to taste
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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
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1.Heat the vegetable oil in a large pan over medium heat.
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2.Add the chopped onion, minced garlic, and sliced red chilies to the pan. Sauté until the onion becomes translucent.
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3.Add the thinly sliced beef or chicken to the pan and cook until browned.
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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.
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5.Add the sweet soy sauce, soy sauce, and tamarind paste to the pan. Mix well to coat the meat evenly.
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6.Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the meat is tender and cooked through.
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7.Season with salt to taste.
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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.
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