Krengsengan

Ingredients

• 250 glamb or goat
• 2 tbspshrimp paste
• 2tomatoes
• 2 tbspsweet dark soy sauce (kecap manis)
• 3 tbspoil
• as neededwater
• 7shallots
• 5 clovesgarlic
• 5red bird’s-eye chillies (rawit)
• 1 tspsalt

Instructions

1. 1

   Make the paste

   Pound the shallots, garlic, red bird’s-eye chillies and salt together to make a paste.

2. 2

   Season the meat

   Mix the shrimp paste into the spice paste. Cut the meat into small cubes and combine it with the paste.

3. 3

   Add tomato

   Slice the tomatoes thinly. Add them and the sweet dark soy sauce to the meat mixture, then mix.

4. 4

   Fry the mixture

   Heat the oil in a wok and fry the meat mixture for 5 minutes.

5. 5

   Simmer until tender

   Add enough water to cover the meat, then simmer until the meat is cooked through and tender.

What is krengsengan?

Krengsengan is an Indonesian meat dish, commonly associated with East Java, made with a strongly seasoned paste and sweet soy sauce. This version uses lamb or goat, shrimp paste, tomato and red bird’s-eye chillies.

The paste gives the meat a fragrant, savoury base, while kecap manis brings sweetness and colour. Simmering everything together lets the flavours mingle and leaves the meat coated in a rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Rice served alongside provides most of the meal’s carbohydrates, while the oil and lamb or goat contribute much of its fat; the meat also supplies protein. Balance the plate with steamed vegetables and serve the stew with a measured portion of rice.

Choosing the meat

Lamb or goat: either works here; cut it into small, similarly sized cubes so they cook at a similar pace. The recipe gives no specific cut, so choose boneless meat suitable for simmering.

Building the spice paste

Shallots and garlic: pound them with the chillies and salt until they form a paste, rather than leaving large pieces that may cook unevenly.

Shrimp paste: mix it into the pounded ingredients before coating the meat. Its concentrated savouriness is a key part of the dish, so distribute it evenly through the paste.

Getting the sauce right

Tomatoes: slice them thinly and mix them into the seasoned meat before frying. They soften as the dish cooks and add moisture to the sauce.

Sweet soy sauce: kecap manis is thick and sweet, so mix it through rather than adding it in a lump. If the sauce becomes too thick during simmering, add a little water.

Frying before simmering

Fry the meat mixture in the hot oil for 5 minutes before adding water. Stir it as it cooks so the paste and meat are heated evenly.

Then add enough water to cover the meat and simmer until it is done. The recipe does not specify a simmering time, so use tenderness as your guide.

Serving the dish

Serve krengsengan hot with steamed rice to catch the sweet, savoury sauce. A plain vegetable side, such as steamed greens, can add freshness and balance the plate.

Recipe notes & tips

• Cut the meat into small, even cubes for more consistent cooking.
• Pound the spice ingredients thoroughly so they coat the meat well.
• Mix the shrimp paste into the spice paste before adding the meat.
• Keep the meat moving while frying so the paste does not catch on the wok.
• Add only enough water to cover the meat, then check the sauce as it simmers.

Variations

• Use goat: swap it for the lamb while keeping the same method.
• Adjust the heat: use fewer bird’s-eye chillies for a milder dish.
• Add vegetables: serve with steamed greens alongside the stew.
• Change the accompaniment: try the stew with plain noodles instead of rice.
• Make extra sauce: add a little more water during simmering and cook until it reaches the consistency you like.

Common mistakes to avoid

• Large meat cubes: they may cook unevenly; cut the meat into small, similar pieces.
• Uneven paste: large chunks leave some bites under-seasoned; pound the aromatics into a paste.
• Skipping the fry: the method starts by frying the meat mixture for 5 minutes; do this before adding water.
• Too much water: the sauce can become thin; add enough to cover the meat rather than substantially more.
• Stopping too soon: the meat may still be tough; continue simmering until it is tender.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions