SATE PADANG (WEST SUMATERA/PADANG ETHNIC)

Material :

-          ½ kg of beef, a small piece to taste

-          ½ kg beef offal mix

-          1 beef tongue, small pieces according to taste

-          1 stalk lemongrass, crushed

-          2 cm ginger, crushed

-          2 cm galangal, crushed

-          1 sheet turmeric leaf

-          4 lime leaves

-          500 ml water

-          50 grams of rice flour, dissolved in a little water

Blend:

-          4 dried red chili

-          5 red onions

-          5 cloves garlic

-          2 tsp coriander, toasted

-          1 tsp cumin powder, toasted

-          5 cm turmeric

-          1 tsp salt

-          ½ teaspoon pepper

-          ½ tsp sugar

Material Complementary :

-          rhombus or rice cake

-          fried onions for topping

-          banana leaves, cut to form a serving dish / square pieces

 HOW TO MAKE 

Mix the spice paste, meat and beef tongue, let stand for 30 minutes. Then cook along with lemongrass, ginger, galangal, turmeric leaves and lime leaves until done. Lift it the bacon and Thicken gravy with rice flour solution until it thickens, remove from heat.

Prepare skewers. Skewers of meat that has been cut and baked on the coals minute, remove from heat.

Prepare a serving plate, line it with banana leaves. Enter the rice cake and satay, pour the sauce, sprinkle with fried onions.

Ready to eat ...❤

RENDANG MEAT AND POTATOES ( WEST SUMATERA / PADANG ETHNIC)

Material:

300 grams of beef, cut into thick
200 grams small potatoes
500 ml coconut milk from 500 grams of grated coconut
5 teaspoons cooking oil

Seasonings ( Puree ) :

-       6 red onions

-       5 cloves garlic

-       1 teaspoon coriander powder

-       6 eggs hazelnut

-       3 cm turmeric

-       2 cm ginger

-       1 teaspoon sugar

-       1 teaspoon salt

Complementary Seasonings :

-       2 bay leaves turmeric

-       2 pieces kandis acid

-       3 bay leaves

-       4 cm galangal, crushed

How to make

Saute all ground spices ( seasonings ) until smell good, put the meat and cook until stiff, reduce the heat

Add coconut milk and complementary seasonings, cook over low heat, stirring constantly until the water in half

Put the potatoes, and cook until the potatoes are cooked and the water runs out. Remove and serve

If you want to get the texture of the meat soft and tender you are advised to knead the raw beef before cooking (could use a paddle meat) and choose beef that is not too have a lot of muscle so that the texture is also more tender meat. Welcome to try cooking new menu.

Have a nice Eat ...❤✌❤

Note : Please read the article yesterday

Cork Fish With Coconut Milk

CORK FISH WITH COCONUT MILK ( BELITONG ETHNIC )

Material :

• 500 grams of Meat Fish Cork
• 500 ml Coconut Milk
• 12 pieces Cayenne Pepper
• 6 pieces Red Chilli (sliced oblique)
• 9 pieces Green Chilli (sliced oblique)
• 5 sheets Bay Leaf
• Salt (to taste )
• 4 teaspoons Cooking Oil for frying

Ground spices :

• 5 cloves Garlic
• 1 teaspoon Coriander
• 5 pieces Eggs
• 1 teaspoon Shrimp Paste Dry

How to make :

1. Clean the cork fish to the gills, stomach, and other fins are clean and wash again until the fish flesh is really clean. If completed the lift and let sit for a moment.
2. Then heat oil in a skillet that has been provided and saute spices along with the bay leaf until smell good and then enter the chili, red chili and green chili. Stir until wilted.
3. After the chili wilt only then enter the milk and salt to taste to taste and cook until boiling. Stir well.
4. If you already boiling only then insert the cork fish were washed before and cook until the meat is really tender and cooked perfectly.
5. If it is ripe immediately remove and serve on plates / bowls and Cork Fish With Coconut Milk ready to eat warm.

Have a Nice Eat ... ❤

Note : Please read the article yesterday

Anchovy Fried Chili Spicy Sweet