Rendang Brunei
Ingredients
- 1 tsp shrimp paste
- 1 kg rump steak ( beef/chicken/mutton )
- 1 stalk lemon grass
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp soya sauce
- 3 stalk lemon grass - sliced thinly
- 120gms grated coconut - fried and pounded
- 4 slices galangal
- 5 candlenuts, Ground
- 2 tbsp curry power - blended with 2 tbsps water
- 30 dried chillies
- 120 gms shallots
- 4 red chillies
- 1 clove garlic
- 2 cm piece ginger
- 1/2 cup thick coconut milk - extracted from 1/2 grated coconut
- 8 tbsps oil
Directions
- Heat oil and fry ground ingredients and curry powder until fragrant
- Add in half of the coconut milk and fry until the oil separates
- Add in the soya sauce mixture and steak.
- Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.
- Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
- Increase heat to reduce gravy until it is thick and oily.
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