RENDANG:
INGREDIENTS:
2 kg stewing steak
1 tsp ground ginger
125 ml lemon juice
3 tsp palm sugar
For rendang paste:
2 brown onion, chopped
6 cloves garlic
1 tbsp finely - grated ginger
6-8 red chillies, seeded and sliced
2 stalks lemongrass, finely sliced
1 tbsp chopped galangal
125 ml water
560 ml coconut milk
2 tsp salt
3 tsp chilli powder
1 tsp each, cumin, and ground fennel
1 tsp tamarind juice
METHOD:
INGREDIENTS:
2 kg stewing steak
1 tsp ground ginger
125 ml lemon juice
3 tsp palm sugar
For rendang paste:
2 brown onion, chopped
6 cloves garlic
1 tbsp finely - grated ginger
6-8 red chillies, seeded and sliced
2 stalks lemongrass, finely sliced
1 tbsp chopped galangal
125 ml water
560 ml coconut milk
2 tsp salt
3 tsp chilli powder
1 tsp each, cumin, and ground fennel
1 tsp tamarind juice
METHOD:
- Cut steak into 3 cm wide and 6 cm long strips.
- To prepare rendang paste , blend onion, garlic, ginger, chillies, lemongrass, galangal and water to make a smooth paste.
- Pour into a saucepan along with the remaining ingredients [ including meat], except sugar and tamarind juice.
- Bring to a boil, stirring constantly. Reduce heat and add tamarind juice. Simmer uncovered for at least two hours. When the meat is tender and the oil separates from the gravy, add sugar.
- Cook till gravy is dark brown. Serve hot.
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