CAROB BEEF RENDANG (CAROB SYRUP)
01:13:00
Ingredients:
600g pound boneless
beef short ribs marinate with 1tbsp Carob Powder (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
2 pcs tamarind slice
200ml thick coconut
milk
200ml water
1 stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves
1 stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves
3 Lemon leaves
3 Turmeric leaves
6 tablespoons kerisik (toasted
coconut)
2 tablespoons Carob
Syrup to taste
1 tablespoon Salt to taste
Spice Paste:
10-12 dried chilies
(soaked in warm water and seeded)
1 inch ginger
1 inch galangal
5 Candlenuts
5 cloves garlic
5 shallots
3 stalks lemongrass
(about 4 inch and pounded)
1 teaspoon Cumin Seeds
1 teaspoon Coriander
Seeds
Method:
1)Chop the spice paste
ingredients and then blend it in a food processor until fine.
2)Heat the oil in a stew pot, add the spice paste stir-fry them until aromatic, then add the beef stir for 1 minute.Add water.
3)Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(tkaffir lime leaves, lemon leaves, turmeric leaves).
Lastly,add in pounded lemongrass and stirring to blend well with the meat.
4)Add salt and Carob Syrup to taste. then add in the coconut milk and simmer on medium heat,add in kerisik (toasted coconut), stirring frequently until the meat is almost cooked.
5)Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours until the meat is really tender and the gravy has dried up.
6)If not sweet enough, add more Carob Syrup to taste.
2)Heat the oil in a stew pot, add the spice paste stir-fry them until aromatic, then add the beef stir for 1 minute.Add water.
3)Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(tkaffir lime leaves, lemon leaves, turmeric leaves).
Lastly,add in pounded lemongrass and stirring to blend well with the meat.
4)Add salt and Carob Syrup to taste. then add in the coconut milk and simmer on medium heat,add in kerisik (toasted coconut), stirring frequently until the meat is almost cooked.
5)Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours until the meat is really tender and the gravy has dried up.
6)If not sweet enough, add more Carob Syrup to taste.
Serve immediately with
steamed rice/Lontong and save some for overnight.
Cook’s Notes:
To prepare the kerisik or
toasted coconut, just add the grated coconut to a dry wok and stir continuosly
until they turn golden brown.
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