Pemican Perfection: A Foolproof Recipe for This Indonesian Delight

Imagine a dish bursting with vibrant flavors, a symphony of spices dancing on your tongue. That’s Pemican, a culinary gem hailing from Indonesia. More than just a meal, it’s an experience, a journey through the archipelago’s rich gastronomic heritage. Pemican is traditionally enjoyed during family gatherings, festive celebrations, or simply as a comforting weekday meal. Its versatility makes it a welcome addition to any table.

This recipe aims to demystify the process, providing you with a step-by-step guide to creating authentic Pemican in your own kitchen. Prepare to embark on a flavorful adventure!

Recipe Information:

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Difficulty: Medium

  

• Servings: 4-6

Ingredients:

Main Ingredients:

• 500g (1.1 lbs) Beef, cut into small cubes (chuck or stewing beef works well)

• 200g (7 oz) Green beans, trimmed and halved

• 150g (5.3 oz) Potatoes, peeled and diced

• 100g (3.5 oz) Carrots, peeled and diced

• 2 tbsp Cooking oil

• 400ml (1 2/3 cups) Coconut milk (canned or fresh)

• 2 Bay leaves

• 2 slices Galangal, bruised

• 1 stalk Lemongrass, bruised

Spice Paste (Bumbu Halus):

• 6 Shallots

• 4 cloves Garlic

• 3 Red chilies (adjust to your spice preference)

• 2 cm Ginger

• 1 cm Turmeric

• 1 tsp Coriander seeds

• 1/2 tsp Cumin seeds

• 1/4 tsp White peppercorns

• 1 tsp Shrimp paste (terasi), toasted

• 1 tsp Salt (or to taste)

• 1 tsp Brown sugar (or to taste)

Garnish (Optional):

• Fried shallots

• Sliced fresh chilies

• Sprigs of cilantro or parsley

Instructions:

1. Prepare the Spice Paste: In a blender or using a mortar and pestle, combine all the ingredients for the spice paste. Grind until you have a smooth and fragrant paste. If using a blender, add a tablespoon or two of water to help the blending process.

2. Sauté the Spices: Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring frequently, until the paste is fragrant and has deepened in color. Be careful not to burn the spices.

3. Add Aromatics: Add the bay leaves, bruised galangal, and bruised lemongrass to the pot. Continue to sauté for another minute, allowing the aromatics to release their fragrance.

4. Brown the Beef: Add the beef cubes to the pot and stir well to coat them with the spice paste. Cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides.

5. Add Vegetables and Coconut Milk: Add the diced potatoes, carrots, and green beans to the pot. Stir well to combine with the beef and spices. Pour in the coconut milk, ensuring the beef and vegetables are mostly submerged. If necessary, add a little water.

6. Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

7. Season to Taste: Taste the Pemican and adjust the seasoning as needed. Add more salt, brown sugar, or chili paste to achieve your desired flavor profile.

8. Serve: Remove the bay leaves, galangal, and lemongrass from the pot before serving. Ladle the Pemican into bowls and garnish with fried shallots, sliced fresh chilies, and sprigs of cilantro or parsley, if desired. Serve hot with steamed rice.

Secret Tips for Pemican Perfection:

• Beef Tenderness: For extra tender beef, marinate the beef cubes in a mixture of grated pineapple and a tablespoon of soy sauce for at least 30 minutes before cooking. The enzymes in the pineapple will help to break down the fibers in the meat.

• Spice Intensity: Adjust the amount of red chilies in the spice paste to control the level of spiciness. For a milder flavor, remove the seeds from the chilies before grinding.

• Coconut Milk Quality: Use good-quality coconut milk for the best flavor and texture. Freshly squeezed coconut milk is ideal, but canned coconut milk works well too. Avoid using coconut milk that is too watery.

• Slow Cooking: Cooking the Pemican over low heat for a longer period will allow the flavors to meld together and create a richer, more complex taste.

• Toasting the Shrimp Paste (Terasi): Toasting the shrimp paste before adding it to the spice paste enhances its flavor and reduces its strong odor. You can toast it in a dry pan over low heat for a few minutes, or wrap it in foil and toast it in the oven.

Estimated Nutritional Information (per serving):

• Calories: 400-500

• Protein: 25-30g

• Fat: 25-35g

• Carbohydrates: 20-25g

• Note: This is an estimate and may vary depending on the specific ingredients used and portion sizes.