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    Passport & Plate: ITALY 2014

    Indonesia

    There are [5] photos and [1] story about Indonesia

    1. Roughly chop shallots, garlic, ginger, galangal and chillies. Place in a food processor or blender along with the nutmeg, caraway and coriander. by: tianamorgan Views[301] Add meat and spice paste to boiling coconut milk. Add in the remaining beef stock, turmeric leaves, lime leaves, bay leaves and lemon grass. The look of the Rendang will change drastically over the cooking period. by: tianamorgan Views[231] Beef Rendang approximately half done. Most of the coconut cream has evaporated off and spice paste is starting to concentrate and thicken. by: tianamorgan Views[233] Cut gravy beef into thin (approx 1cm) slices. by: tianamorgan Views[224] Beef Rendang served with with Telur Balado (spicy eggs), and a selection of light salads and rice. by: tianamorgan Views[511]
     

    Photos: Passport & Plate - Slow Cooked Beef Rendang

    Wednesday, 12 Mar 2014 | Photo Gallery | Scholarship Entry

    Ingredients Serves 6 6 shallots 1 whole garlic bulb 10 cm of ginger 10 cm galangal 1 Tbsp ground coriander ½ tsp ground nutmeg ½ tsp ground caraway seeds 10-12 red chillies (an authentic recipe would use 20) 1kg gravy beef, cut into thin ... Read more >
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    Tags: passport & plate: italy 2014

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