Every person should know how to cook, and especially how to cook safely. Everyone has different dietary restrictions, so no one should be afraid to experiment with different recipes, and find the ones that suit them best. There are a few basic ingredients that are always needed in recipes: water, oil, salt, and pepper. Other ingredients, like herbs and spices, can be used to add flavor and also to provide health benefits.
1 grain of grated coconut (take 100 gr for roasting, squeeze out the rest of the coconut milk)
1 tsp tamarind dissolved in a little water (squeeze out the water)
50 gr brown sugar (sliced 2)
1 tsp sugar
1 tbsp salt
Myk to stir fry
Cemplung Seasoning
3 sheets of lime leaves
3 sheets of bay leaf
2 lemongrass stalks (geprek)
Ground spices
10 cloves of red onion
8 cloves bwng pth
100 pcs curly red chili
4 pcs candlenut
1 tbsp coriander
1 segment of galangal
1 piece of ginger
1/2 tsp cumin
1/2 tsp turmeric powder
How to Make Scallop Rendang
1. Fry the grated coconut until brown, finely ground, set aside (I forgot to grind mine)
2. Heat a little oil, stir-fry the ground spices and cemplung spices until cooked, add the sauteed clams then pour in the thin coconut milk, let it boil, add the brown sugar, salt and sugar, mix well
3. Cook until the water is slightly reduced, pour thick coconut milk and grated coconut, cook over low heat until the spices are absorbed and dry, ready to be served
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