Text 22742, 127 rader
Skriven 2015-01-09 10:35:00 av MICHAEL LOO (1:123/140)
Ärende: CNN reader's picks 41
=============================
CNN - readers' choice 50 best

50. Goi cuon, Vietnam 
49. Lechon, Philippines 
48. Parma ham, Italy 
47. Fettucini alfredo, Italy 
46. Maple syrup, Canada 
45. Roti prata, Singapore 
44. Laksa, Singapore 
43. Fajitas, Mexico 
42. Hamburger, Germany 
41. Galbi, Korea 
40. Bibimbap, Korea 
39. Masala dosa, India 
38. Warm brownie and vanilla ice cream, Global 
37. Potato chips, United States 
36. Moo nam tok, Thailand 
35. Neapolitan pizza, Italy 
34. Shrimp dumpling, Hong Kong 
33. Seafood paella, Spain 
32. Lobster, Global 
30. Cheeseburger, United States 
29. Chili crab, Singapore 
28. Barbecue pork, Hong Kong 
27. Tacos, Mexico 
26. Penang assam laksa, Malaysia 
25. Chocolate, Mexico 
24. Fried rice, Thailand 
23. Bulgogi, Korea 
22. Egg tart, Hong Kong 
21. Fish 'n' chips, England 
20. Pho, Vietnam 
19. Green curry, Thailand 
18. Croissant, France 
17. Gelato, Italy 
16. Kebab, Turkey 
15. Ice cream, United States 
14. Satay, Indonesia 
13. Chicken rice, Singapore 
12. Kimchi, Korea 
11. Lasagna, Italy 
10. Massaman curry, Thailand 
9. Peking duck, China 
8. Ramen, Japan 
7. Dim sum, Hong Kong 
6. Som tam (Papaya salad), Thailand 
5. Pad thai, Thailand 
4. Tom yam goong, Thailand 
3. Sushi, Japan 
2. Nasi goreng, Indonesia 
1. Rendang, Indonesia 

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: RENDANG / [VERY HOT] BEEF RENDANG
 Categories: Indonesian, Sumatra, Asian, Chilli, Curry
      Yield: 1 Batch

      1 kg Beef- topside
      4 tb Coconut- fresh, grated -or-
      4 tb Coconut- desiccated    -or-
           -steamed,
           -roasted in a dry pan until
           -golden brown then ground
           -finely
      2 c  Coconut milk- thick
      1 c  Coconut milk- thin
           -mixed together
      2    Lemongrass stalks
           -bruised
           Galangal- fresh, 2cm [opt.]
           -bruised
      2    Kaffir lime leaves [opt.]
           Salt
           -== PASTE SPICES ==-
      1 ts Spice- coriander seed
           -roasted in a dry pan and
           -freshly ground
      9 ts Spice- chilli flakes
           Ginger- green, 2.5cm
           Turmeric- fresh, 2.5cm -or-
    1/4 ts Spice- turmeric, ground-or-
      4    Garlic cloves
           -sliced
     10    Onions- shallots
           -sliced

  Grind all the paste ingredients together, adding a little warm water
  if the mixture is dry. Cut the meat into 5cm squares, mix with the
  spice paste and leave aside.

  Combine both the spiced beef and the coconut with the coconut milk in
  a wok. Add lemongrass, galangal if using it, lime leaves and salt and
  bring to a boil, stirring all the time. Cook without a lid until the
  gravy is almost dry. Turn the heat down low and cook until the oil
  comes out of what is left of the gravy.

  Then, taking care to stir constantly, let the meat and its spices fry
  in the oil until the dish is really dry and the meat has turned dark
  brown but not burnt. This last 'tempering' process is the crucial one
  for rendang - the whole quality of the dish depends on the care with
  which it is done.

  **** Rendang is native to Padang, and cooked to West Sumatram taste
  is very hot. The ammounts given here are average Indonesian measures
  for this dish, but you can adjust them to suit your own taste by
  using fewer chillies. Rendang is a dry curry that owes its origin to
  a wealthy agriculture, where people can afford to own oxen. In the
  days before refrigeration this style of cooking enabled preservation
  of the large amount of meat that would result from killing one of
  these animals.

  This is a north Sumatram version of Rendang. It takes some attention
  to cook and should be made in reasonable quantities to justify this.
  It is best cooked in a wok. Cooked dry in this way Rendang will keep
  for at least two weeks in the refrigerator. It makes a tasty meal
  with rice and a sayur or stir-fry vegetable dish. It is delicious,
  too, as cold finger food.

  from: SOUTH EAST ASIAN FOOD by: ROSEMARY BRISSENDEN typed by: KEVIN
  JCJD SYMONS

MMMMM

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