Bahan
- ½ kg Daging sapi, 2 Sereh-geprek, 2 Daun salam
- 1 cm Lengkuas-cincang, 400 ml Santan kental
- 4 Daun jeruk, 200 ml Kaldu sapi, 2 sm Minyak
- 25 ml Air asam
Haluskan:
- 8 Bawang merah, 4 Bawang putih, ½ sm Ketumbar
- 5 Cabai merah, ½ st Terasi, 5 Kemiri, 1 st Gula
- ½ st Jintan, 3 cm Kunyit, ½ st Lada hitam
- 2 st Garam
Cara membuat
- Iris2 daging agak lebar dengan ketebalan ½ cm, sisihkan. Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam dengan minyak. Masukkan daging & kaldu, masak sampai cairan berkurang lalu kecilkan api.
- Tuangi santan & air asam, masak sampai daging lunak & santan mengental sambil sesekali diaduk. Lebih enak bila kemudian daging dipanggang di oven 200° C selama 10-15 menit (hingga daging kecokelatan).
Ingredients
- ½ kg Beef, 2 Lemongrass-bruised, 2 Bay leaves
- 1 cm Galangal-minced, 400 ml thick Coconut milk
- 4 Kaffir lime leaves, 25 ml Tamarind juice
- 200 ml Beef broth, 2 tbsp frying Oil
Grind into a paste:
- ½ tsp Cumin, 2 tsp Salt, 8 Shallots, 5 Candlenuts
- 1 tsp Sugar, 4 Garlic cloves, ½ tsp Black pepper
- ½ tbsp Coriander, 3 cm Turmeric, 5 Red chilies*
- ½ tsp Shrimp paste (optional)
Directions
- Slice beef widely, ½ cm thick; set it aside. Sauté the spices paste, galangal, lemongrass, kaffir lime leaves & bay leaves with oil. Add in beef slices & broth; cook until the liquid reduced & then turn the heat to low.
- Pour in coconut milk & tamarind juice; bring it to a simmer. Cook until the beef tender & coconut milk thickens. Will taste better when you then bake beef in the oven over 200° C for 10-15 minutes.
- * It is necessary to use red chilies to get the right flavour. Discard chilies seeds & membranes if you don`t want the dish to be too spicy.
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