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Rendang recept ### Ingredients: - 1 kg beef, cut into cubes - 4 lemongrass stalks, bruised - 6 kaffir lime leaves - 4 Indonesian bay leaves (salam leaves) - 400 ml thick coconut milk - 500 ml thin coconut milk - 2 tablespoons tamarind juice - 3 tablespoons oil - Salt to taste **Spice Paste:** - 10 red chilies, deseeded - 6 shallots, peeled - 4 cloves garlic, peeled - 2 cm fresh ginger, peeled - 2 cm fresh turmeric, peeled (or 1 teaspoon turmeric powder) - 2 cm fresh galangal, peeled (or 1 teaspoon ground galangal) - 1 teaspoon ground coriander - 1 teaspoon ground cumin - 1 teaspoon ground cardamom - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg ### Instructions: 1. Make the spice paste by grinding all the ingredients for the spice paste in a food processor until smooth. 2. Heat the oil in a large pan over medium heat. Add the spice paste and cook until fragrant, about 5 minutes. 3. Add the beef to the pan and brown the meat on all sides. 4. Add the lemongrass stalks, kaffir lime leaves, Indonesian bay leaves, thick coconut milk, and thin coconut milk to the pan. Stir well. 5. Bring the mixture to a boil, then reduce the heat to low and simmer until the meat is tender and the sauce has thickened, about 2 to 3 hours. Stir regularly to prevent burning. 6. Add the tamarind juice and stir well. Taste and add salt as needed. 7. Let the rendang simmer for a few more minutes before serving. 8. Serve the rendang with steamed rice and enjoy! Rendang is known to develop deeper flavors the longer it cooks, so it’s perfect to make when you have some time to let it simmer. Enjoy your meal! #youchef#food #indonesianfood #alhamdoelileh
Duration: 47 sPosted : Fri, 29 Mar 2024 16:09:38Views
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