Skip to main content

Lamb Rendang

Ingredients:

  • 500 gms Lamb Leg, Sliced in Cubes
  • 10 pcs Shallots, Peeled
  • 5 pcs Garlic, Peeled
  • 80 gms Red Chilli
  • 30 gms Ginger Root
  • 5 pcs Clove Leaves
  • 30 gms Kunyit
  • 300 gms Candle Nut
  • 2 pcs Helai Salam
  • 1 ltr Thick Coconut Milk
  • 1 ltr Thin Coconut Milk

Preparation :

Grind garlic, shallots, chilli, ginger, clove leaves, kunyit, nuts and helai salam. Saute lamb with some oil, add spice mix and continue roasting. Add thin coconut milk and simmer while reducing the liquid. Finally add the thick coconut milk and reduce while constantly stirring.

Comments

Post a Comment

Popular posts from this blog

FRIED CALAMARI

Ingredients 1/2 to 1 pound calamari sliced into rings 1 cup flour 1 tsp paprika 1 tsp cayenne pepper Enough vegetable oil to fill bottom of heavy skillet to 1/2"
1 comment
Read more

Kalasan Fried Chicken

Ingredients - 4 pcs Big Red Chili (omit the seeds) - 100 cc of coconut water - 1 pc Tomato (Cut into 4 pcs) - 2 pcs Shallots (1 pc cut into 2 pcs) - 3 pcs of Salam leaves or bay leaves as a substitute - 1 pc of Galangal (bruised) - 1 pc of Brown Sugar - 1 chicken (cut into smaller pieces) Directions 1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender. 2. Drain and allow to cool. 3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce. 4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy. 5. The chicken is ready to be served with the chili sauce  
Post a Comment
Read more