Beef Rendang | Melt In Your Mouth Tender Beef | Traditional Indonesian Recipe
Автор: Yummeth
Загружено: 2019-07-15
Просмотров: 26134
Описание:
Beef Rendang | Melt In Your Mouth Tender Beef | Traditional Indonesian Recipe
Paste:
50g ginger, roughly chopped
50g galangal, roughly chopped
90g shallot, roughly chopped
45g garlic, roughly chopped
4 toasted candle nuts, roughly chopped
*5 red chilli (40g each, 2 deseeded), roughly chopped
1 stalk lemongrass, sliced
Adjust amount of chilli according to your preferred level of spiciness. To maintain red colour and have a milder taste, remove seeds of all chillies.
Other:
850g beef chuck, roughly cut into 4-5cm chunks
1 star anise
15g turmeric, chopped and pounded
1 stalk lemongrass, bruised and cut in half
4 kaffir lime leaves
1½ tsp salt*
1 tsp sugar*
½ tsp white pepper
400ml coconut cream
300ml water
1 tsp sweet soy sauce (i.e. kecap manis)
1½ tbs peanut oil
there is a typing error in the video indicating tablespoon instead of teaspoon
Blend paste ingredients together in a blender until it forms a rough paste.
Heat peanut oil in large pan or wok to medium.
Add blended paste and spread it out evenly.
Add star anise, turmeric, lemongrass, kaffir lime leaves, salt, sugar, and pepper.
Continue to stir and fry for another 5-10 mins until paste reduces and develops a darker colour.
Add coconut cream, water, and sweet soy sauce and stir until well combined.
Add beef and lightly stir through.
Once it starts to boil, reduce to low heat and continue cooking with the cover on for another 3½ hrs.
During this time, the heat may be increased to low medium heat and it should be stirred occasionally to make sure that there are no spices stuck to the bottom.
It is ready when it is has reduced to a gravy like consistency that is dark brown in colour and the meat is fork tender.
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Credits.
Music: www.bensound.com
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#beefrendang #rendang #spicyfood
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