Beef rendang
6. December 2012
If you have not yet visited Indonesia and have not tasted one of the Asian versions, you can taste Paul's favorite. Paul Day, in his Sansho restaurant, which surely all the food fandists from Prague and the surrounding area know, rended 12 hours of boiled potatoes from top-class Czech meat, and I did not eat so great in Asia. Otherwise, if you are interested in getting such a piece of meat, Paul has also arranged for him to open the butchers of The Real Meat Society . Well, I would go to the kitchen to see under the lid several pots.)
The recipe for this delicacy is countless and therefore also the version. Also, some ingredients are hard to reach for many of you, so the root of the galanga and the camphor leaves are in brackets, because even without them rendang is worth it and I would not like to discourage you with a huge amount of exotic ingredients. Someone adds meat to the paste, and the cooking time varies, the meat is used differently. In short, there are many versions, but the common reason is that the rendang was cooked mainly to preserve the meat and protect it from spoilage for a relatively long time, and also that the more odd it tastes better.
6
porcí
Postup
1.
Pour the peppers with boiling water and let them stand. Meanwhile, cut onions, garlic, ginger, lemon grass, add hot water, turmeric, coriander, star anise, Roman caraway, and mix it with a paste or a processor or stick mixer.
2.
On a dry pan, grate the grated coconut into golden brown.
3.
Cut the meat into cubes (approximately 2-3 centimeters long) and pour in a large pot in gold with hot oil. Remove the meat, put it in the bowl aside, pull off the power and reheat the paste in the same pot. When most of the fluid evaporates and the paste rises, return the meat, add cinnamon, camphor leaves, mix well and add coconut milk, sugar, soy sauce, and grated coconut. Mix the mixture partially with a lid and stir 4-7 hours with occasional mixing at medium to low heat.
4.
Rendang is initially light and very thin, it is done when almost all the liquid is evaporated, it is dark brown and the meat decays. You can still finish or finish according to your taste and then serve with rice, or let it still be left on the next day when it is even better.
