Poin Penting


Beef Rendang (Padang Dish, Indonesia)


1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
1 lemon grass, 10 cm stem
4 cup coconut milk

  1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
  2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
  3. Add :
  • coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
  • Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
  • This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
  • Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.

1 comment:

Javabis99 said...

wow i like it. thanks for sshare.