Senin, 11 Mei 2009

Beef Rendang


1 kg piece of fresh beef, cleaning well, slice beef about
1 3 x 3 cm or as your taste.
5 small fragrant fruit leaves
1 stick lemongrass, bruised
3 coconut, made 2 lt coconut milk

2 turmeric leaves, chopped
2 bay leaves


5 cm (2 inch) alpina galangal root, peeled
and scraped
5 cm (2 inch) ginger root, peeled and scraped
150 grred chilies, seeded and chopped
15 cloves of red onion , peeled and
4 cloves of garlic , peeled and chopped
- sea salt, season to taste


1. Make the grounded flavor in the food processor, or using a mortar and a pestle, combaine all grounded flavor ( alpine galangal, ginger root, red chilies, red onion, garlic and sea salt) and add little cold water to make the flavor like a paste.

2. Smear on sliced beef with grounded flavor (point 1) over all beef, let them up to 20 – 30 minuts, so that spices absorbed.

3. After 30 minuts, place all beef with the grounded flavor in wok, pour the coconut milk, add bay leaves, lemongrass, turmeric leaves and jeruk purut leaves, bring to boil for several minuts, stired continously. Then reduce heat to medium and simmer until the beef tender and the grounded flavor is running dry and the colour change to brouwnish chromatic. ( Don’t forget we have to stir continuously until done, if we don’t the coconut milk will sparate).

4. Now "rendang” ready to serve. Serve with rice .

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