尽情享受正宗仁当：一份美味的享受
(Indulge in Authentic Rendang: A Flavorful Delight)
(0 评论)
份量
每份大小
准备时间
烹饪时间
总时间
食材
-
1 kg 牛肩肉
(Cut into chunks, use tender cuts for best results.)
-
400 ml 椰奶
(Use full-fat coconut milk for richness.)
-
5 pieces 青葱
(切得很细。)
-
4 cloves 大蒜
(剁碎的.)
-
2 inches 姜
(擦碎的)
-
2 stalks 香茅
(Bruise and cut into sections.)
-
3 pieces 月桂叶
(Essential for flavor.)
-
4 pieces 咖啡柠檬叶
(Torn into pieces.)
-
3 tbsp 辣椒酱
(Adjust according to spice preference.)
-
2 tbsp 棕榈糖
(Can be substituted with brown sugar.)
(Cut into chunks, use tender cuts for best results.)
(Use full-fat coconut milk for richness.)
(切得很细。)
(剁碎的.)
(擦碎的)
(Bruise and cut into sections.)
(Essential for flavor.)
(Torn into pieces.)
(Adjust according to spice preference.)
(Can be substituted with brown sugar.)
营养
- 份量: 4
- 每份大小: 1 cup (250g)
- Calories: 650 kcal
- Carbohydrates: 10 g
- Protein: 45 g
- Fat: 45 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 600 mg
- Cholesterol: 90 mg
- Calcium: 20 mg
- Iron: 3.5 mg
制作步骤
-
1 - Prepare the Spice Paste:
In a food processor, combine shallots, garlic, ginger, lemongrass, and chili paste. Blend until smooth to form a spice paste.
-
2 - Sear the Beef:
In a large pot, heat oil over medium-high heat. Add beef chunks and sear until browned on all sides.
-
3 - Cook the Paste:
Add the prepared spice paste to the pot with the beef. Stir well and cook for about 5 minutes until fragrant.
-
4 - Add Coconut Milk and Herbs:
Pour in the coconut milk, bay leaves, and kaffir lime leaves. Stir to combine.
-
5 - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce thickens.
-
6 - Finish and Serve:
Remove bay leaves and lime leaves. Adjust seasoning with palm sugar and salt if needed. Serve hot with rice.
In a food processor, combine shallots, garlic, ginger, lemongrass, and chili paste. Blend until smooth to form a spice paste.
In a large pot, heat oil over medium-high heat. Add beef chunks and sear until browned on all sides.
Add the prepared spice paste to the pot with the beef. Stir well and cook for about 5 minutes until fragrant.
Pour in the coconut milk, bay leaves, and kaffir lime leaves. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce thickens.
Remove bay leaves and lime leaves. Adjust seasoning with palm sugar and salt if needed. Serve hot with rice.
关于 尽情享受正宗仁当：一份美味的享受 :的更多信息
浓郁嫩滑的椰子炖牛肉，加入香料，慢火慢炖，味道完美。
Rendang：来自印度尼西亚的烹饪杰作
仁当，通常被称为印度尼西亚最舒适的食物，不仅仅是一道菜，更是文化遗产的象征。这种慢炖牛肉在历史上是为礼仪场合准备的，上面铺满了复杂的香料和椰奶，带来令人心旷神怡又令人兴奋的味道。
仁当的制作过程可能需要几个小时，这让牛肉变得异常嫩滑，同时吸收了香料的芳香。传统上，仁当是用牛肉制作的，但也有鸡肉或羊肉的版本。
烹饪技巧
- 为了增加味道，可以将菜肴放置一夜。香料会变浓并融合在一起，使第二天的菜肴更加美味。
- 根据你的辣度喜好调整辣椒酱的用量。仁当以辣著称，但你也可以根据需要调低辣度。
文化意义
在印度尼西亚，仁当经常在婚礼和庆典等节日场合享用。伊斯兰节日宰牲节期间也会供应仁当。仁当已获得国际赞誉，甚至被公认为世界上最美味的食物之一。
仁当体现了印度尼西亚丰富的烹饪传统，展示了当地食材和香料的使用。每一口都讲述着一个具有文化意义和社区认同的故事，使其成为许多家庭珍爱的菜肴。
品尝仁当不仅仅是为了享受一顿饭；它还能体验印度尼西亚的一部分文化和历史，对于任何想要探索全球美食的人来说，仁当都是必尝之物。
