EGG BALADO PADANG (WEST SUMATERA/PADANG ETHNIC)

Material :

-          4 hard-boiled egg

-          3 pieces of cayenne pepper

-          15 pieces of chilli curls

-          3 shallots

-          1 tomato

-          1/2 cup water

-          1 tablespoon oil

-          Salt

-          Pepper

-          Sugar

-          2 lime leaves

stages:

1. Chili blender along with garlic and salt until smooth.
2. Saute chili which is already in a blender until fragrant
3. Put the eggs and tofu, stirring until blended briefly. Then, enter the water.
4. Add salt, pepper, and sugar. Allow to shrink.
5. Lift and Balado eggs are ready to be served.
6. Please note, the maturity level of pan-fried chilli determine the flavor will be obtained. Make sure that the chili is already smelling good, but take care not to process sauteing chili made chili and dark brown. Balado already cooked correctly, then congratulations.

  
 Have a nice eat ...❤

Note : Please read the article yesterday

Rendang Meat And Potatoes

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