H and family are here for a visit. Back
in May, my girl was already asking for C, H’s eldest child, who shared the
same birthday as her. In the past, I love looking at them playing
together. It looks like they have so
much chemistry between them and yet they were extremely shy with each other. Just so plain innocent.
So it is an annual affair for them to get
together and play. I also took the
opportunity to invite them over for dinner since now I am fit enough to
entertain.
What you need:
½ kg beef, cut into medium sized pieces
1 turmeric leaf (cut into big pieces)
4 kaffir lime leaves
3 cm thick galangal - bruised
1 stalk of lemon grass
salt to taste
500g chilled coconut milk (you can get from supermarket)
1 cup water (add more if it evaporate quickly before meat turns soft)
Spices to grind
35 chilli padi, deseed (add more if you like it spicy)
12 shallots
3 cloves garic
½ kg beef, cut into medium sized pieces
1 turmeric leaf (cut into big pieces)
4 kaffir lime leaves
3 cm thick galangal - bruised
1 stalk of lemon grass
salt to taste
500g chilled coconut milk (you can get from supermarket)
1 cup water (add more if it evaporate quickly before meat turns soft)
Spices to grind
35 chilli padi, deseed (add more if you like it spicy)
12 shallots
3 cloves garic
ginger (half your thumb size)
Method:
Heat wok and add oil (approx 3-4 tsbp).
Fry grinded spices till fragrant.
Add chicken pieces and stir till beef is well coated with spices.
Add in turmeric leaves, kaffir lime leaves, ginger and lemongrass.
Add in coconut milk with water and bring to a boil.
Lower heat and simmer till meat is soft and tender.
Method:
Heat wok and add oil (approx 3-4 tsbp).
Fry grinded spices till fragrant.
Add chicken pieces and stir till beef is well coated with spices.
Add in turmeric leaves, kaffir lime leaves, ginger and lemongrass.
Add in coconut milk with water and bring to a boil.
Lower heat and simmer till meat is soft and tender.
Eh, I think this is kalio, not rendang. Rendang is very dry while kalio is "wet". In Indonesia, we cook rendang until it's very dry.
ReplyDeleteYou are right but as my family loves the gravy, I didn't cook down to "dry". You can cook it longer to have the dry version.
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