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필리핀 어학연수 퍼스트클래스 필자닷컴 18년 노하우를 확실히 보여드립니다.
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BEEF RENDANG
  • 이름 : tutors
  • 작성일 : 2014-06-20
  • 조회수 : 9914
  • 추천수 : 0
 BEEF RENDANG

Rendang is a spicy meat dish which originated from the Minangkabu ethnic group of Indonesia,
and is now commonly served across the country. One of the characteristic foods of Minangkabau culture,
it is served at ceremonial occasions and to honour guests.



Rendang is also commonly served among the Malay community in Malaysia, and is also popular
in Singapore, Brunei, the southern Philippines and southern Thailand.


Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya. Culinary experts often describe rendang as:
'West Sumatran caramelized beef curry'.
In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods list.



Ingredients:

2 pounds stewing beef
3 fresh turmeric leaves – sliced thinly (optional)
3 tbsp of kerisik (coconut paste)
3 kaffir lime leaves (limau purut)
2 cup of coconut milk + some water
Salt and sugar to taste


To blend into paste:

10 shallots or 1 big onion
2" of lengkuas (galangal)
2" of ginger
2 stalk of lemongrass
4 cloves of garlic
10 dried chilies (soaked until soft)
10 fresh red chilies
2” fresh turmeric or 2 tbsp of turmeric powder


For Kerisik (coconut paste)

1 cup of fresh grated coconut

1. In a non-stick pan, dry fry the grated coconut until golden brown.
2. Removed and blend it into paste while it is still hot until it is fine and paste like.


Procedure on how to make a Beef Rendang:

1)  Heat about 3 tbsp of oil in a wok and gently fry the blended paste for 2 minutes
or until slightly dry and fragrant.


2)  Add in the beef and continue to stir-fry until the beef changes color.
Add in coconut milk and enough water to cover the beef. Bring it to boil.
Roughly tear up the kaffir lime leaves and add it into the beef. Reduce heat to simmer.


3)  Cover and simmer and stir occasionally and cook until meat is tender.
If the dish dries up too fast, do add a little more hot water or coconut milk to it.


4)  Add in sugar, salt to taste. Add in the turmeric leaves and kerisik
(coconut paste)and cook till the sauce dry up. Serve with warm rice.




Note: I added some potatoes to this dish too. All you have to do is peel and cut it into chunks,
pan fried them until lightly brown (this will prevent the potatoes from getting mushy when
you cook them) and add it into the rendang when the meat is nearly done.



Want to prepare a rich, wholesome dish
for family gatherings?

Try this new recipe!!!










 
 
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