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How To make Gulai Merah (Red Short Ribs Of Beef)
4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger,
-sliced 4 Or 5 hot red chile peppers,
-seeded, sliced 2 ts Ground coriander
1/8 ts Ground turmeric
1 ts Salt, or to taste
2 c Water
2 lb Lean short ribs of beef,
-cut into 3-inch pieces 2 tb Corn oil
2 Salam leaves
2 sl Laos
1 Stalk lemon grass
1 sl Lemon
Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour. Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.
How To make Gulai Merah (Red Short Ribs Of Beef)'s Videos
Adei
Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]
All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.
[English subtitles available]
Adei adalah sejenis kueh sarapan pagi. Ianya berasal dari pengaruh India Selatan dan Sri Lanka. Selalunya ianya dimakan dengan Sambai Nyuik.
Bahan - Bahan:
1.2 cawan tepung gandum.
2.1/2 cawan santan
3.2 cawan air
4.1biji telur
5.minyak sapi secukupnya
6.minyak masak satu sudu besar.
7.daun ketumbar satu batang
8.satu sudu kecil jintan putih.
9.3biji bawang merah.
Garam secukupnya
Sambai Nyiuk.
1.1cawan kelapa parut.
2.2biji cabai merah
3.2 sudu besar air asam jawa.
4.segengam daun pudina.
Garam secukupnya.
indonesian Rendang-Beef Caramelized Curry-padang(west sumatra)
INGREDIENTS :
500 gr beef {brisket or topside)
500ml coconut cream or 2 whole ripe coconuts
250 ml water
SPICES PASTE :
7-8 shallots
5 garlic cloves
3 red chilies
2 bird's eye chilies
1 Tsp coriander seed
5 candlenuts
Tumeric (3cm)
galangal (4cm)
ginger (4cm)
1/4 Tsp white pepper
1 Tbsp seasalt
OTHERS HERBS :
1 Tumeric leaf
1 stem lemongrass
1 stem cinnamon (10cm)
1/4 tbsp nutmeg powder
2-3 staranises
2 dry whole asam kandis
a tbsp palm sugar
3-5 kaffir lime leaf
3 cloves
TIPS :
Cut the beef, as thick as 1 inch.
If you don't find candlenuts, you can use chashews or almonds.
If no fresh Turmeric, replace by 1 Tsp Turmeric powder.
If no Turmeric leaves, you can skip them.
Shallots can be replace by 1 big onion.
If no asam kandis , replace by 1 Tsp Tamarin paste.
Happy cooking!
How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
#BeefRendang #IndonesianFood #NazItUp
Resep Mudah Cuma Pake 1 Panci | Cooking With Bule | Slow Cook Beef | Bellicious by Bella
Hai semua, I'm back !!!
Akhirnya ada waktu lagi untuk buat video baru.
This time my husband take over my kitchen. Bule Mike buat video masak yang mudah dan praktis buat teman2 yg sibuk dan gak ada waktu untuk masak yang ribet-ribet. Semua bahan tingggal dipotong-potong dan dimasak di dalam 1 panci. Karna resep ini buat slow cook jadi si Bule Mike masaknya pake Slow Cooker. Kalo ga ada Slow Cooker pake Panci/Pot biasa juga boleh. Masaknya pake api Kecil aja dan sesekali diaduk/dicek biar gak gosong di dasar panci.. Waktu masaknya kira2 sekitar 7 jam. Selamat Mencoba ~~
Resep Slow Cook Beef Ala Bule Mike:
500gr Daging Sapi
1 bawang bombay
1 batang Seledri besar
1 Tomat
1/2 Paprika Merah
1 wortel
5 buah Jamur
1 kaleng Kacang Merah (200gr)
1 Kaleng Tomat (200gr)
Rosemary kering
Oregano Kering
Cabe bubuk
Smoked Paprika bubuk (optional)
1 daun salam
1/2 cup air (bisa ditambahkan sesuai selera)
Garam dan merica sesuai selera
Catatan:
* semua bahan dimasak di 1 panci selama 7 jam
* bahan kaleng seperti Kacang merah dan Tomat bisa diganti dengan bahan yang fresh (tidak dari kaleng). Pastikan Kacang merah sudah direbus sampai lunak terlebih dahulu agar siap digunakan untuk slow cook.
* bahan herbal kering seperti Rosemary, Oregano, dan Cabe bubuk bisa diganti dengan yang fresh.
* untuk Air bisa ditambahkan sesuai selera. Apabila memasak menggunakan Panci pastikan api kecil dan cukup air agar tidak kering dan gosong. Jangan lupa sesekali di cek dan diaduk. Apabila dirasa kurang air bisa ditambahkan sedikit demi sedikit.
Bihun Sup Utara & Sambal Merah [Northern Vermicelli Soup]
Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]
All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.
[English subtitles available]
Bihun sup ni istimewa pasai bihun ni warna kuning sebab direndam dengan kunyit bukan dengan bahan pewarna.
Sup untuk bihun ini sangat sedap sebab kita guna tulang rusuk yang direbuih dengan rempah ratus tanpa bahan perasa sehingga daging dia cayaq didalam mulut. Sambainya pulak sangat ringkas kerana cabai yang dikisar, ditumeh dengan sikit minyak agak lama sehingga masak. Garam dan asam gelugok saja di masukkan.
Lagi special bihun ni bila kita nak makan kita letak hirisan daging ribeye yang sudah dibakaq sepenuhnya.
Bahan bahan
1. 1 kilo tulang rusuk direbus sehingga empuk dengan 1/2 inchi halia, 2 biji bawang besar, separuh dari 3 sekawan, 1 batang daun bawang dan satu batang daun sup.
2. 200 g daging rib eye dibakar Sepenuh Masak
3.1 cawan cili kisar
4.1 keping asam gelugor
5.1 cawan bawang goreng
6.1 sudu lada putih
7.2 sudu teh serbuk kunyit
8.1/ 2 cawan lobak masin
9. 2 liter air untuk merendam bihun.
10. 2 sudu besar minyak masak.
11. Garam secukup rasa.
Resep Sop Iga Sapi Jamur/ Indonesian slow cooked Beef Short Rib Mushroom Soup
#yummysarojo #beefribsoup #Indonesianculinary
Resep dan cara memasak Sop Iga sapi Ala Restauran cocok dipraktekan buat idul adha nanti. Bahan dan bumbu tersedia disekitar kita dan proses memasaknya pun sangat simple dan mudah.
Bahan-bahan yang dibutuhkan
1kg iga sapi, dipotong-potong
250 gr jamur
1000 ml air untuk merebus
350 gr kentang, dipotong besar
350 gr wortel, dikupas dan dipotong serong
15 siung bawang merah
15 siung awang putih
3 cm kayu manis
3 buah bunga lawang
15 butir merica
2 sdt /sesuai selera garam
10 butir kapulaga
1 bh jeruk nipis
3 sdm minyak goreng
Untuk cara dan proses pembuatan, silahkan tonton video sampai habis ????
Ingredients
1 kg chopped beef ribs
350 gr peeled chopped carrot
250 gr mushroom
15 cloves red onions
15 cloves garlic
3 cm cinnamon
3 pcs star anise
15 pcs pepper
2 tsp salt
10 pcs cardamom
1 pc lime
3 tsp cooking oil
FIND ME ON
Instagram @yummysarojo
email yummysarojo@gmail.com
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