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We are familliar with Indonesia food "Rendang" and usually rendang look like beef curry using red pepper.
But I created new taste with Rendang. Rendang Sambel IJO. The ingredient similirar with usual Rendang but I use Green Pepper and extra lime leaves to make the citrus taste. You can try at home and the ingredient as follows:
Ingredients
- 1 teaspoon salt
- 1 teaspoon ground
coriander seed
- 1/4 teaspoon ground
turmeric
- 1 inch ginger roughly
chopped
- 4 large cloves garlic roughly
chopped
- 4 large shallots roughly
chopped (about 7 ounces)
- chili
pepper flakes to taste (I used about 3 tablespoons)
- 2 tablespoons vegetable oil
- 2 pounds beef
shanks or shortribs cut into large cubes
- 2 stalks lemongrass white
part only, smashed
- 1 inch galangal sliced
into coins
- 2 packs freeze
dried coconut cream rehydrated in 2 cups of warm water, or 1
can coconut milk
- 1 tablespoon palm sugar brown
sugar can be substituted
Instruction.
1. Add
all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes
to a food processor and run until there are no clumps left and you have a
smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat
over medium high heat until shimmering. Fry the beef in batches, allowing
each surface to brown before turning. Transfer the browned beef to a bowl
and repeat with the remaining meat.
3. Add the lemongrass, lime leaves and galangal
to the hot oil and fry until fragrant. Transfer to the bowl with the
browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then
add the spice paste. Fry, stirring constantly until very fragrant and most
of the moisture has evaporated (about 10-15 minutes). If the paste starts
burning, reduce the heat and add a bit of water. Add the coconut milk and
palm sugar, and then return the beef and herbs to the pot, stir to combine
the turn the heat down to medium low and loosely cover with a lid (you
want some steam to escape). Stir the rendang periodically and simmer for
3-4 hours until the meat is very tender
5. Once the meat is tender and most of the
liquid has evaporated (about 4 hours), remove the lid and turn up the
heat. You'll need to stir the mixture constantly to prevent it from
burning, but you want to evaporate as much liquid as you can without
burning the meat. At this point there should be quite a bit of oil in the
pot from the meat so you're essentially frying the sauce and concentrating
the flavors.
6. The rendang is done when there is almost no
sauce left and the meat is dark brown. Ideally you'll let this sit overnight
for the flavors to evenly distribute into the meat. During this time, the
meat will turn chocolate colored and the flavors will deepen. Serve the
beef rendang with steamed rice.
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