Beef chunks cooked in coconut milk
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Beef chunks cooked in coconut milk
  Beef    Coconut    Indonesian  
Last updated 6/12/2012 1:07:57 AM. Recipe ID 34204. Report a problem with this recipe.
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      Title: Beef chunks cooked in coconut milk
 Categories: Main dish, Beef, Meats, Indonesian
      Yield: 4 Servings
 
           3" cube fresh galingal OR
           12 slices dried galingal
      2    Sticks fresh lemon grass OR
      2 tb Dried sliced lemon grass
      6    Dried red chillies
           2" stick cinnamon
     14    Cloves
      4 oz Red bell pepper
      4 oz Shallots or onions
           1" cube fresh ginger
      2    Cloves garlic
     12    Fresh/dried curry leaves OR
      4    Dried bay leaves
      8    Fresh/dried kaffir lime
           Leaves OR a 3 X 1/4" strip
           Of lemon peel
      3 pt Coconut milk
      2 lb Stewing beef, cut into 1-2"
           Cubes
      1 tb Salt
 
  If you are using fresh galingal, peel and coursely chop it and set it
  aside.  If you are using dried galingal, combine it in a cut with 4
  tablespoons of water. If you are using fresh lemon grass, cut of the
  straw-like top, leaving about 6" of the bottom. lightly crush the very
  bottom and set it aside.  If you are using dried lemon grass, put it
  into the water along with the galingal. Crumble and break the dried
  red chillies and cinnamon into enough water to cobver and add them to
  the dried galingal and dried lemon grass if you are using them. Also
  put in the cloves. Soak the spices for 30 mins.  Cut the red pepper
  coarsely inot dice, discarding all the seeds.  Peel and coarsely chop
  the shallots/onions, ginger and garlic. In an electric blender,
  combine the soaked spices and their liquid, the frsh galingal (if you
  are using it), the chopped red pepper, shallots, ginger and garlic.
  Blend until smooth. Into a wide, preferably non-stick pan put the
  paste from the blender, the fresh lemon grass (if using), the curry
  leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk
  well until smooth and pour that in as well. Bring to the boil,
  stirring occasionally.  Turn the heat to medium and cook the sauce
  for 15 mins, stirring now and then to prevent curdling. Put in the
  meat and salt and bring to the boil again. Reduce the heat to medium.
  Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up
  to medium-high and continue to cook, stirring now and then for a
  further 30 mins or until the sauce becomes thick and brown and the
  meat tender. This is now called KALIYO DAGING, if you continue to
  cook until the sauce dissappears its called RENDANG DAGING.
 




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Recipe ID 34204 (Apr 03, 2005)

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