Indonesia receta de comida

The Makassarese of Southern Sulawesi are renowned for their hearty beef soups with lemongrass and coconut.

Ingredientes:

2 libra (1 kg) meaty beef spareribs, ribs separated and cut into lengths

3 tazas (300 kg) recién coco rallado

Or 3 tazas (240 g) unsweetened desiccated coconut

16 tazas (4 litro) de agua

3 tallos de hierba de limón, de espesor inferior terceros sólo, capas exteriores descartados, parte interior herido

1 en (2 ½ cm) fresca galangal, peladas y rebanadas

3 hojas de lima kaffir

1 teaspoon ground white pepper

1 cucharadita de sal

Crisphy Fried Shallots (see our sambals) para adornar

Spice Pegar:

3 candlenuts, picadas

4 chalotes, pelados

2 dientes de ajo, pelados

Cooking directions:

1. Prepare the Crispy Fried Shallots by the recipe (see our sambals)
2. Separate the beef ribs and cut into lengths. Dejar de lado
3. Dry-fry the grated coconut in a skillet over low heat, stirring constanly until it turns golden brown, sobre 10 minutes for fresh coconut and 5 a 7 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.
4. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Dejar de lado.
5. Bring the beef and water to aboil in a large pot and simmer uncovered over medium heat until the beef is tender, 30 a 40 minutos. Add the ground coconut, Spice Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix well and continue to simmer for 15 más minutos, until the beef is very tender, but not falling off the bones. Remove from the heat and serve garnished with the Crispy Fried Shallots.