Beef Rendang ni Kuya
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Asian cuisine is so flavorful one can't get enough of it. Here, Chef Boy presents the Indonesian specialty he renames Beef Rendang ni Kuya. It has not just shallots, ginger, garlic, chili and galangal but also soy sauce, vinegar and sugar for that distinctively oriental characteristic. Loosen up your belt to take a huge load of this!
- 600 grms beef
- ¼ cup Datu Puti Soy Sauce
- 20 pcs dried chilies
- 10 pcs shallots
- 1 pc pod garlic
- 3cm pc ginger
- 3cm pc galangal
- 3 tbsp Datu Puti Vinegar
- 1 tsp sugar
- salt to taste
- 4 pcs shallots
- 5 pcs clove garlic
- 3 cm pc cinnamon sticK
- ½ cup coconut oil
1. Cut the beef into broad pieces and boil in some water. When the beef is tender, drain it. Set stock aside.
2. Grind together the dried chillies, garlic, shallots, ginger, galangal and sugar.
3. Mix the pounded ingredients with the beef and the Datu Puti soy sauce.
4. Slice the shallots and garlic for frying. Heat the oil and fry them with the cinnamon stick until fragrant.
5. Add in the beef and continue frying. Add in the water from the beef. Add also vinegar.
6. When it is almost dry, season with salt to taste and continue frying until fragrant and oily.
7. Remove from fire and serve hot.
2. Grind together the dried chillies, garlic, shallots, ginger, galangal and sugar.
3. Mix the pounded ingredients with the beef and the Datu Puti soy sauce.
4. Slice the shallots and garlic for frying. Heat the oil and fry them with the cinnamon stick until fragrant.
5. Add in the beef and continue frying. Add in the water from the beef. Add also vinegar.
6. When it is almost dry, season with salt to taste and continue frying until fragrant and oily.
7. Remove from fire and serve hot.
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