样样俱全 - 冷当 Malaysia Rendang

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这一星期来， 餐餐都有辣椒陪伴，吃起来特开心， 但是当心哦，肠胃受不了！

从乌达乌达到咖哩鸡，再到冷当，O(∩_∩)O 哈哈~过瘾！

老公的痛风微微作痛， 为了他的身体原本不打算再刺激他，后来访问了他， 他坚持说可以，但是最后我们还是决定了不用牛肉改用猪肉。 有点自欺欺人  \(^o^)/~ 

这样的一餐， 边吃边觉得( ⊙o⊙ ) 哇 ！自己太厉害了。 很享受的家乡浆饭

Ingrediant

1cup grated coconut   4tbsp oil  1 stalk lemongrass  1/2 cinnamon stick  2 cloves  4 star anise pods  2 cardamom pods    1 cup thick coconut milk  1 slice asam gelugur  2 kiffir lime leaves, thinly sliced 1 1/2 tsb sugar  1 tbsp soy sauce

Spice Paste

2stalk lemongrass  2cm galanggal root, sliced  2cm ginger  10 dreid chilies  2 shallots  2 cloves garlic

Method

1. Dry fry grated coconut in awok stirring constantly over low heat for 10 min till brown.
2. Grind the spice paste ingrediants in a mortar, adding oilif necessary
3. Heat oil , add spice paste, lemongrass, cinnamon cloves, star anise, cardamom pods and stir fry until fragrant
4. Add in beef, coconut milk and assam gelugurand stir
5. Reduce heat and simmer uncovered , stirring occasionally until meat is cooked,about 45min
6. Add in limeleaves, ground coconut,season with sugar and soy sauce.Simmer until meat is tender and gravy has dried up.about 1 1/2 hours.
7. Serve with rice.

Recipe from Authentic Recipes from Malayisa



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