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Beef rendang process 4, done ready to serve|yeni kartikasariさん
手料理
  • 2014/05/26
  • 703

Beef rendang process 4, done ready to serve

レシピ
材料・調味料 (8 人分)
1 1/2 pound boneless beef short ribs (cut into cubes) 5 tablespoons cooking oil 1 cinnamon stick (about 2-inch long) 3 cloves 3 star anise 3 cardamom pods 1 lemongrass (cut into 4-inch length and pounded) 1 cup thick coconut milk 1 cup water 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds ) 6 kaffir lime leaves (very finely sliced) 6 tablespoons kerisik (toasted coconut) 1 tablespoon sugar/palm sugar or to taste Salt to taste
Spice Paste: 5 shallots 1 inch galangal 3 lemongrass (white part only) 5 cloves garlic 1 inch ginger 10-12 dried chilies (soaked in warm water and seeded)
作り方
1
Chop the spice paste ingredients and then blend it in a food processor until fine.
2
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3
Add the beef and the pounded lemongrass and stir for 1 minute.
4
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5
Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6
Lower the heat to low, cover the lid, and simmer for 3-4 hours or until the meat is really tender and the gravy has dried up.
ポイント

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

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