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

ANCHOVY FRIED CHILI SPICY SWEET ( BELITONG ETHNIC )

Material :

• 300 grams Anchovy Small Salty
• 500 ml Coconut Milk
• 200 grams of Tempe (diced) : Tempe is Fermented Soyabean
• 200 grams of Melinjo Leaf (thinly sliced)
• 100 grams of Sprouts (waste ends)
• 10 pieces Red Chili (sliced oblique)
• 7 pieces Shallots
• 5 cloves Garlic
• 4 stalks Lemongrass (crushed)
• 5 cm Galangal
• Salt (to taste )
• 4 teaspoons Cooking Oil

How to make :

1. Heat oil in a skillet that has been provided and saute onion and garlic until smell good.
2. If it is smell good fill red chilli, lemongrass and galangal. Stirring until wilted red chilli then did enter salted fish, tempe, melinjo leaf and sprouts. Stir well.
3. Then add the coconut milk. Stir well and add salt to taste according to taste and cook until everything was overcooked and a bit dry out of water while occasionally stirred.
4. If the water is somewhat dries immediately lift into a serving bowl and serve.
5. Anchovy Fried Chili Spicy Sweet ready to be eaten along with warm white rice.

Have a Nice Eat ... ❤

Note : Please read the article yesterday

Grilled Squid Spices