A practical way to enjoy a delicious beef rendang course is to buy in shops scattered fields everywhere. But if you want to enjoy a portion of rendang in many certainly better to make your own for more economical reasons. Rendang alone there are many variations on how to cook, the one paddock to another resto different shapes, texture, taste and presentation. In addition to black and dry rendang also a wet or semi-finished rendang known as kalio because the process of creating a wet rendang much shorter when compared with dry rendang. Well, because kalio meat was tasty and rich in taste as well as how to make it easier, it can be recommended as a menu choice of our delicious dishes everyday.Ingredients:
1/2 kg of beef, sliced or chopped
900 ml of water
195 ml or 3 small packs of coconut milk kara
1 turmeric leaf sheet
1 stalk lemongrass, crushed
3 point kandis acid
oil for sauteing
Seasoned mashed rendang:
7 pieces of red chili
7 curly red chilies
6 red onions
4 cloves of garlic
3 cm turmeric
4 cm ginger
5 cm galangal
1 tablespoon salt
HOW TO MAKE A beef rendang KALIO:
Heat a little oil, saute ground spices until fragrant. Enter sliced beef, stir and cook with medium heat until meat changes color then enter kandis acid, turmeric leaf, lemon grass and mix well.
Pour the water and coconut milk, cook stirring occasionally until the water then reduce the heat shrink stove, stirring constantly until thickened seasoning. After removing the natural oils of coconut milk and soft flesh can only be appointed to serve.
Good luck and also read the other recipes in Indonesian Recipes
0 Response to "RECIPES Beef Rendang KALIO "
Post a Comment