Indonesian Beef Rendang With Potato and Egg

 Indonesian Beef Rendang With Potato and Egg

 

Hamburger Rendang is exceptionally famous dish all through Asia, initially it came from Padang, West Sumatra, Indonesia. It has rich kind of coconut milk and other Indonesian conventional flavors. The first formula, it has an sbobet indonesia extremely hot taste, however in this formula, I decrease a portion of the chillies. Assuming you think how much chillies in this formula is still bounty, you can decrease it too to the degree of fiery that you can deal with. To add a variety in this formula, I have added potatoes and eggs.

 

Fixings:

 

1 kg Tenderloin Beef Meat, cut into 5 x 5 x 5 cm

3 Potatoes

4 Eggs

2000 ml Coconut Milk (from 3 coconuts)

2 cm Greater Galangal, injury to deliver flavor

4 stalks Lemon Grass, pick the white part then, at that point, injury to deliver flavor

8 Kafiir Lime Leaves, spines eliminated

1 Turmeric Leaves

3 Bay Leaves

 

Flavor glue (Grinded or Blended Ingredients):

 

15 Shallots

5 cloves Garlic

100 gr Ground Red Chilies

4 cm Ginger

2 cm Turmeric

2 teaspoons Salt

5 Candlenuts

1 teaspoon Coriander Seed

 

Bearings:

 

  1. Bubble Eggs for 7 minutes, stripped, put away.
  2. Bubble Potatoes for 20 minutes until delicate, stripped, put away.
  3. In a pot, bubble coconut milk in medium fire. Add lemon grass,greater galangal, kafiir lime leaves, turmeric leaves and every mixed fixing, combine everything as one.
  4. Place the hamburger meat into the coconut milk, continue to mix until it bubbles.
  5. After bubbled, set the fire into low position. Cook until the hamburger meat delicate and coconut milk evaporated.
  6. Finally, place bubbled potatoes and eggs into the pot, mix it a tad, serve.

 

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