Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.
INGREDIENTS:
1 kg beef (without fat), cut into 12-15 pieces
2 liters coconut milk from 2 coconut fruit
3 turmeric leaves,knotted
5 kaffir lime leaves
5 cm ginger, grated
10 cm galangal, grated
2 lemongrass, crushed and knotted
INGREDIENTS TO GRIND:
12 shallots, peeled
5 cloves garlic, peeled and crushed
10 red hot chilies, sliced
5 candlenuts, roasted
3 tbsp coriander, roasted
1 tsp cumin, roasted
Salt to taste
HOW TO MAKE:
1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.
2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.
Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender
3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.
RENDANG DAGING SAPI
BAHAN:
1 kg daging sapi, potong-potong menjadi 12-15 bagian
2 liter santan dari 2 butir kelapa parut
3 lembar daun kunyit, simpulkan
5 lembar daun jeruk
5 cm jahe, parut
10 cm lengkuas, parut
2 batang serai, memarkan, simpulkan
100 ml minyak goreng, untuk menumis
BUMBU:
12 butir bawang merah
5 siung bawang putih
10 buah cabai merah keriting
5 butir kemiri sangria
1 sdt jintan sangria
Garam secukupnya
CARA MEMBUAT:
1. Campur bumbu halus dengan daging, jahe dan lengkuas parut menjadi satu, tambahkan daun kunyit, daun jeruk, dan serai, aduk rata.
2. Panaskan minyak goreng, masukkan daging berbumbu, aduk-aduk sampai daging berubah warna.
3. Tuang santan sedikit demi sedikit sambil diaduk-aduk sampai santan menyusut. Teruskan memasaknya sambil sesekali diaduk hingga santan berminyak dan daging matang serta empuk.
4. Kecilkan apinya, teruskan memasaknya hingga santan habis dan mongering. Angkat. Sajikan.
5 cloves garlic, peeled and crushed
10 red hot chilies, sliced
5 candlenuts, roasted
3 tbsp coriander, roasted
1 tsp cumin, roasted
Salt to taste
HOW TO MAKE:
1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.
2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.
Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender
3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.
RENDANG DAGING SAPI
BAHAN:
1 kg daging sapi, potong-potong menjadi 12-15 bagian
2 liter santan dari 2 butir kelapa parut
3 lembar daun kunyit, simpulkan
5 lembar daun jeruk
5 cm jahe, parut
10 cm lengkuas, parut
2 batang serai, memarkan, simpulkan
100 ml minyak goreng, untuk menumis
BUMBU:
12 butir bawang merah
5 siung bawang putih
10 buah cabai merah keriting
5 butir kemiri sangria
1 sdt jintan sangria
Garam secukupnya
CARA MEMBUAT:
1. Campur bumbu halus dengan daging, jahe dan lengkuas parut menjadi satu, tambahkan daun kunyit, daun jeruk, dan serai, aduk rata.
2. Panaskan minyak goreng, masukkan daging berbumbu, aduk-aduk sampai daging berubah warna.
3. Tuang santan sedikit demi sedikit sambil diaduk-aduk sampai santan menyusut. Teruskan memasaknya sambil sesekali diaduk hingga santan berminyak dan daging matang serta empuk.
4. Kecilkan apinya, teruskan memasaknya hingga santan habis dan mongering. Angkat. Sajikan.