Beef rendang II indonesian food

 Ingredients

Ingredients (A)



1 kg beef

600 ml coconut cream

100 ml vegetable oil

Ingredients (B)- to blend

4 candlenuts

12 cloves chopped garlic

300 g red chili, , (Serrano chili/pepper)

250 g onions

50 g ginger

50 g galangal

25 g ground turmeric, or 50g of fresh turmeric

1½ tsp ground coriander

1 tbsp salt

1 tsp sugar

4 green cardamom pods

11/2 tsp cumin seeds

10 cloves

Ingredients (C)- Seasonings and Spices

4 stalks lemongrass, , bashed

3 pieces kaffir lime leaves

1 piece asam keping

2 turmeric leaves, ,tied up




Instructions

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Blend all the ingredients in (B), set the blend aside.

Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.



Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.



Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.



Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

Served with rice or bread.



Notes

Note: Since not everyone tolerates the same level of hotness of chili, please reduce the amount and remove the seeds of the chilies if you are not used to spicy food.



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