Rendang-Spiced Coconut Beef
RENDANG RECIPE INGREDIENTS :
1½ lb hamburger slice into 1½ to 2-inch lumps [tougher cuts of meat is suitable]
4 cups thick coconut milk
1 cup new coconut [meat], finely ground
[Substitute: unsweetened dried up coconut]
2 stalks lemongrass, somewhat squashed [cut to fit in the wok or pan]
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
or on the other hand the zing of 1 lime]
3 tbsp vegetable oil
2 tsp sugar
salt and pepper
4-5 tbsp bean stew glue
1½-inch new ginger, stripped, cut
1-inch galangal [lengkuas in Malay], stripped, cut
1½ inch new turmeric root [kunyit basah in Malay], stripped, cut
2 tsp coarse salt
Rendang Recipe Instructions
Season hamburger with salt and pepper, marinate for something like 30 mins
Utilizing a mortar and pestle or blender grind galangal, ginger, turmeric root, bean stew glue and genuine salt into a zest glue
In a dry warmed dish, toast the finely ground coconut [meat] over low hotness, continue to mix until brilliant brown. Permit to cool, then, at that point, utilizing a mortar and pestle, pound into a glue [called kerisik in Malay]
Heat wok on high, pan sear flavor glue 2-3 mins, add coconut milk, lessen heat and gradually bring to a delicate bubble; mix frequently
Add hamburger and slow bubble for 10 mins
Add lemongrass tail, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
Decrease hotness to low, uncovered, stew for 1-1½ hrs; mix frequently with a spatula [be sure to 'scratch' the lower part of wok], add a little water on the off chance that it begins to evaporate too quickly]
Add the toasted coconut glue [kerisik] during the last 30 mins of cooking
Whenever the hamburger is extremely delicate - the sauce, thickens and oil begins to drift on top - eliminate from hotness and dispose of the lemongrass stalks and turmeric leaves.
Rendang-Spiced Coconut Beef VIDEO
