Meant to talk about rendang last week cos we made beef rendang the weekend before, and since I made rendang again (by request of Husband) yesterday, the recipe is still fresh in my head so here I am typing on the bus to class. So pardon me for the lack of bullet points etc.
Class. Haha. I skipped last week's class cos I was at my mum's hurhur, this week need to go cos next week is the last lesson already, and I can't go for that either because I'll be in Jakarta for a work trip. Busy huh.
Anyway back to the rendang!
This is my mum's recipe and it doesn't use kerisik, and that should be the shredded coconut thingy? Haha. Anyway this got the approval of dear Husband so I'm happy!
Ingredients
1kg beef/chicken
4 onions
8 cloves garlic
2 inches ginger
4 sticks of lemongrass
4 tbsp ketumbar powder
2 tbsp jintan halus powder
5 tbsp cili kisar
200ml coconut cream
About 10-15 lime leaves
5 tbsp sugar +/-
Salt to taste
Slice lemongrass very thinly, leaving about 2-3 inches of stub for frying.
Blend the sliced lemongrass, onions, garlic, ginger together.
Fry the lemongrass in oil, then the blended paste.
Once that is fried, maybe 10-15 minutes, add cili kisar and fry till crispy (literally translated hahaha).
Add ketumbar and jintan powder and fry for a few minutes.
Add coconut cream to the mixture, then add your meat and fry for a whole before adding water.
Let the broth boil and cook the meat. Once meat is cooked, open the lid to dry off the excess water until desired thickness.
I'll leave you with a photo of the rendang I made ystd. I think I prefer beef rendang to chicken.
Class. Haha. I skipped last week's class cos I was at my mum's hurhur, this week need to go cos next week is the last lesson already, and I can't go for that either because I'll be in Jakarta for a work trip. Busy huh.
Anyway back to the rendang!
This is my mum's recipe and it doesn't use kerisik, and that should be the shredded coconut thingy? Haha. Anyway this got the approval of dear Husband so I'm happy!
Ingredients
1kg beef/chicken
4 onions
8 cloves garlic
2 inches ginger
4 sticks of lemongrass
4 tbsp ketumbar powder
2 tbsp jintan halus powder
5 tbsp cili kisar
200ml coconut cream
About 10-15 lime leaves
5 tbsp sugar +/-
Salt to taste
Slice lemongrass very thinly, leaving about 2-3 inches of stub for frying.
Blend the sliced lemongrass, onions, garlic, ginger together.
Fry the lemongrass in oil, then the blended paste.
Once that is fried, maybe 10-15 minutes, add cili kisar and fry till crispy (literally translated hahaha).
Add ketumbar and jintan powder and fry for a few minutes.
Add coconut cream to the mixture, then add your meat and fry for a whole before adding water.
Let the broth boil and cook the meat. Once meat is cooked, open the lid to dry off the excess water until desired thickness.
I'll leave you with a photo of the rendang I made ystd. I think I prefer beef rendang to chicken.
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