среда, 08. јун 2016.

Indonežanska govedina Rendang * Beef Rendang ( Rendang Daging)


Scroll down for Recipe in English
Ja volim sve egzotićne kuhinje. Mnoge od tih etničkih kuhinja su ovde gde ja živim postale i naše i ne prodje nedelja da ja ne odlutam nekim receptom u Aziju. Ova govedina Rendang mi je posebno ukusna. Svi začini u njoj obećavjau izvrstan kari,koji je inače Indonežanski
Ako kao ja nemate vremena da polako uvek krčkate kari da bi govedina bila meka, pristupite maloj prečici i kada iseckate govedinu pospite je Sodom Bikarbonom. Videćete koliko će se meso brzo spremiti i biće meko do raspadanja kao da ste ga spremali satima. Naravno ne zaboravite da posle 1 sat kad je govedina tako odstojala dobro isperete sodu bikarbonu sa nje.. Ja ažto radim i sa iseckanim kivijem , dobije se isti efekat ali momentalno nisam imala kivi pri ruci

Sastojci
600 g govedine
5 Kašika ulja
1 štapić cimeta
3 karanfilića
3 anis zvezde
3 semenki kardamoma
1 limunska trava izlupana , samo beli deo
1 šolja gustog mleka od kokosa
1 šolja vode
2 Kašike tamarind paste, koju prvo stavimo u malo mlake vode da se rastvori
6 listova kefir limuna
6 Kašika pečenog kokosa
1 kađika palminog ili običnog šećera
So, po ukusu
Mešavina začina
5 šalota
Djumbir ili galangal (nedozreo djumbir)
3 limunske trave, samo beli deo
5 čena belog luka
10 do 12 suvih čili papričica

Priprema
Sve začine iseckamo pa stavimo u blender dok se dobro usitne

U šerpi zagrejemo ulje pa uspemo izblendane začine. Dodamo grančicu cimeta, kardamom i anis zvezde i karanfilić , pa sve propržimo dok ne osetimo aromu.


Dodamo govedinu i sgnječenu limunsku travu i pržimo oko 1 minut
Dodamo kokosovo mleko, sok od tamarinda i vodu i krćkmao dok se meso nije skuvalo. oko 20 minuta ( ako ste koristili moj metod omekšavanja mesa)
Dodamo kafir limunske listove, palmin šećer, pečeni kokos i to krčakamo oko 5 minuta
Ostavimo da se krčka još oko 30 minuta. Bez pripreme govedine 1 do 1,5 sat



Posolimo
Služimo uz kuvan pirinač

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Beef Rendang

One of my favorites from Indonesian kitchen. Always when I make dishes like this with lot of spices, its the smell from blended mix that holds a promise of fantastic meal

Little trick to tenderize your beef which cuts cooking time to half is to sprinkle baking soda ažover the meat, rub it in and leave it for about 30 minutes. Before cooking rinse and dry meat well.
I also use kiwi fruit for the same purpose but did not have any in house.


Ingredients
1 1/2 pound boneless beef short ribs (cut into strips)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
10-12 dried chilies (soaked in warm water and seeded)


Create
1)Chop the spice paste ingredients and then blend it in a food processor until fine.
2)Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3)Add the beef and the pounded lemongrass and stir for 1 minute.
4)Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5)Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.

6)Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7)Add salt to taste. If not sweet enough, add more sugar to taste.

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