Carne de res con coco – Carne Hagape
A coconut-rich beef dish from ambon, in the Spice Island of Maluku, Which unlike similar dishes from Java and Sumatra has no chili, sugar and soy sauce, nevertheless, the combination of coconut with galangal, lemongrass, turmeric and ginger gives this dish a wonderfully complete aroma and flavor.
Ingredientes:
2 libra (1 Kg) top round or stewing beef
1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
2 cucharada de aceite
2 ½ tazas (675 ml) la leche de coco espesa
1 tallo de hierba de limón, de espesor inferior terceros sólo, capas exteriores descartados, parte interior herido
Spice Pegar
6 candlenuts, picadas
2 en (5 cm) fresca galangal, peladas y rebanadas
3 en (8 cm) cúrcuma fresca, peladas y rebanadas, o 1 tablespoon ground turmeric
3 en (8 cm) de jengibre fresco, peladas y rebanadas
½ teaspoon coriander seeds
½ teaspoon ground white pepper
1 cucharadita de sal
Dirección de cocina:
- Slice the beef into bite-sized
- Dry-fry the grated coconut or desiccated coconut in a skillet over low heat until golden brown, stirring frequently, sobre 10 minutes for fresh grated coconut or 5 a 8 minutes for desiccated coconut. Retirar del fuego y dejar enfriar. While still warm, grind the coconut in a mortar or blender until fine. Dejar de lado
- Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, añadiendo un poco de aceite si es necesario para mantener la mezcla de inflexión. Dejar de lado.