Stew chopped

Stew chopped

--------------------
material :
500 grams of meat tetelan
1 liter of water
3 tablespoons oil , for sauteing

Blend:
10 red onions
6 cloves of garlic
100 grams of curly red chili
½ tsp pepper
3 cm ginger
3 cm galangal
½ nutmeg
½ teaspoon coriander , toasted
¼ tsp cumin , toasted
2 tsp salt
1 tsp sugar
2 pieces of acid kandis
2 stalks lemongrass, crushed
1 piece deaf
3 bay leaves
2 pieces of orange leaves
½ sheet turmeric leaf , make a knot
2 cardamom pods
2 cm cinnamon
300 ml thick coconut milk

How to make :
boiled water to boil , put the beef . Cook until the meat is tender , remove and drain , then cut into cubes . Set aside the broth .
saute ground spices along with other spices until fragrant . Add broth ( beef stew used water ) , stir until boiling .
Pour the coconut milk , stirring constantly until boiling . Insert pieces of meat , cook over low heat until slightly thickened sauce . Remove and serve .

good luck

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Rendang

1. Rendang Minang real -yum would have good quality , black and dry, as well as durable and long lasting months if stored properly , but it seems it will be increasingly more comfortable and tasteful even how to make a simple as ini.oke liquidity and sis , please read below to complete a recipe and how to make a delicious Rendang Natural dry .
Rendang Minang dry naturally delicious
 The main flavor ingredients :
1 1/2 pounds fresh beef
12 glasses of milk from three coconuts a decrepit
2 kaffir lime leaves (not dried)
1 stalk lemongrass ,
1 turmeric leaf   
Salt to taste Seasoned mashed shady :
1 ounce fresh red chillies
15 shallots
 6 cloves of garlic
 5 pieces of hazelnut good
2 cm ginger
3 cm laos ,
 dancing alone Procedures make rendang padang simple     -
First Beef cut according to your tastes / liquidity .     -
 Then take a skillet large / medium and boil milk with spices that have been smoothed over , and then enter the material Celebrity foliage and acid .

     Then Stir - Stir constantly until thickened milk that is not broken. If it starts to produce oil , please input cuts of beef .     - Last Stir constantly cooking over medium heat, do not stop it. this process until the meat is very tender .
completed Cooking rendang is usually strong / durable eaten for several days , especially if cooked until crispy and black so it's not runny or watery , Tuk eating this dish tastier and more delicious when mixed with rice warm / hot, and cassava leaves ( boiled ) , cucumber as a salad .

Evidence of : Cooking duration : 4 hours Makes: 30 pieces of beef rendang Nutritional Content : Calories : 178 Kcal | Cholesterol : 81 mg | Fat : 60.3 g | Protein : 2 well good luck

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Sumatran Minang recipes - western Indonesian

Before we explain anything just west Sumatran Minang cuisine,
we must first explain how where and in which the western Sumatra.

Western Sumatra is located west of Indonesia, Sumatra island,
the western Sumatran also called Minang people rich with a variety of things,
the other is

* Rich in art, culture and customs
* Rich in natural potential, tourist and historic sites
* Rich traditional cuisine distinctive.

First of all I would lift the Minang on delicious cuisine.
and one of them is rendang.
cuisine is a traditional cuisine rendang Minang people are already global,
many people know but not everyone who has ever tried it.

therefore in order to be known and tried everyone and can be cooked all people.And we will explain it all.

As for the typical dishes of traditional Minang among others

  * Rendang
  * Cancang
  * Kalio meat
  * Fish curry yellow
  * Curried Chicken
  * Stew bamboo shoots
  * Stew tau cou
  * Dendeng
  *
Dendeng Lambok
  *
Dendeng fuel
  * Palai bada.ikan, shrimp
  * Acid spicy
and many others.

and we will try to explain one by one on the recipe and how to make it
  

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