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Indonesian
Rendang
1kg of beef
20 pieces of shallots
10 pieces of garlic
150g red chili pepper
50 gram ginger
10 pieces of clove leaves
60g turmeric
300g candle nut
5 salam leaves
8 cups of thick coconut milk
8 cups of thin
coconut milk.
How
to cook:
1.
Cut beef into several-bite sized pieces, and boil until
half done.
2.
Skin shallots, garlic, and mix with chili.
3.
Brown this spice mix for a few minutes.
4.
Boil beef and this spice mix in the thin coconut milk.
5.
Put in salam leaves. Boil until dry.
6.
Add thick coconut milk, boil until coconut milk dries
while mixing it occasionally
Sambal Goreng Petai
7 eggs
4 strings of "petai"
3 cups thick coconut milk
250g ground beef
4 pieces garlic
6 pieces of shallots
6 piece of red chili peppers
20g javanese lemon
1 tsp sugar
salt and pepper.
How
to cook:
1.
Remove the yoke of the eggs (use just the whites).
2.
Skin petai. Slice shallots, brown a little bit.
3.
Mix ground beef with 2 egg whites, mix with salt,
pepper to taste. Form small balls.
4.
Let the javanese lemon sit in a cup of water The rest
of the egg whites put in a place holder, and steam cook. Cut into
cube sized pieces.
5.
Grind chili, garlic, and add sugar.
6.
Heat pan with a little cooking oil, add shallots and
the garlic mix above, followed by the petai a few minutes later.
7.
Put in the javanese-lemon water, followed by the ground
beef balls, add salt and pepper.
8.
Let simmer for a while, then add the rest of the
coconut milk and the egg-white cubes.
9.
Let simmer for another 3 minute.
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