Monday, January 11, 2010

RENDANG REMPAH

Photobucket

This South East Asian dish has loads of fragrant, spicy flavors and the coconut milk  gives it a creamy richness.  It  takes  time to prepare it but is well worth the effort.

The meat is cooked together with the spices using slow heat until tender. This recipe requires your attention and constant stirring from liquid form to semi thick gravy.  Best to use non stick pot to avoid sticking to the bottom. Let have a look at the recipe:

INGREDIENTS
Serves   :    3-5

600g beef or mutton cut into thick slices
4 tablespoons coriander powder
1/2 tablespoon cumin powder
1 stalk lemon grass bruise
1/2 inch galangal (lengkuas) bruise
2 fragrant lime leaves
1 turmeric leaf
5 cups coconut milk
salt and sugar to taste

GRIND INTO A SMOOTH PASTE
15 dry chilies soak in hot water to soften
9 shallots
2 tablespoons roasted coconut

METHOD

1. Combine ground ingredients with meat in a deep pot.

2. Add coconut milk, turmeric leaf, lime leaves, lemon grass, galangal, coriander powder, cumin powder, sugar and salt.

3. Boil uncovered till meat is tender, then reduce heat and cook until dry, stirring always to prevent sticking to the bottom.

4. Serve hot with lontong (compressed rice), white rice or bread.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+ 

2 comments:

♥LOVE2COOK♥ said...

Hi Kak...call me when U do mutton rendang!!! Don't forget na! :)

TREAT AND TRICK said...

Love2cook...surely will do.... How is everyting?

AddThis

LinkWithin

Related Posts with Thumbnails