Di manzo con noce di cocco – 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.
Ingredienti:
2 lbs (1 Kg) top round or stewing beef
1 cup (100 g) freshly grated coconut or 1 cup (80 g) senza zucchero cocco essiccato
2 cucchiaio di olio
2 ½ tazza (675 ml) latte di cocco denso
1 gambo di citronella, fondo di spessore solo terzo, strati esterni scartati, parte interna contuso
Spice Incolla
6 candlenuts, tritate grossolanamente
2 in (5 centimetri) fresco galangal, pelate e affettate
3 in (8 centimetri) curcuma fresca, pelate e affettate, o 1 tablespoon ground turmeric
3 in (8 centimetri) zenzero fresco, pelate e affettate
½ teaspoon coriander seeds
½ cucchiaino di pepe bianco
1 cucchiaino di sale
Cooking Direzione:
- 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, circa 10 minutes for fresh grated coconut or 5 a 8 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Accantonare
- Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, aggiungendo un poco d'olio, se necessario, per mantenere la miscela di svolta. Accantonare.