Post by Laurin Enthusiast on Jul 13, 2015 9:25:06 GMT
This recipe, using Laurin, was whipped up by Chef Benilia Legaspi (The "Cooking Ina") and introduced to a grateful audience on August 29, 2014 at CocoWeek in Megamall. Laurin added a subtle richness -- and enhanced health benefits -- to what was already a flavorful, healthy and hearty meal.
1 teaspoon salt
1 teaspoon ground coriander seed
¼ teaspoon ground turmeric
2.5 cm ginger – freshly roughly chopped
4 large cloves garlic roughly chopped
200 grams shallots (4 large shallots) roughly chopped
Chili pepper flakes to taste (I used about 3 tablespoons)
3 tablespoons vegetable oil
1-2 tablespoons Laurin
1 kilo beef shanks or short ribs cut into large cubes
2 stalks lemongrass white part only, smashed
4 kaffir lime leaves
2.5 cm galangal sliced into coins
1 can coconut milk
Coconut nectar
1 tbsp coconut sugar
2 medium sized potatoes cut into cubes
1 medium sized carrots cut into cubes
1 cup green pitted olives
PROCEDURE
1) Add the salt, coriander, turmeric, ginger, garlic, shallots and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You’ll need to scrape the bowl down a few times
2) Add the oil to a heavy bottomed pot and heat over medium high heat until simmering. Fry the beef allowing each surface to brown before turning. Transfer the browned beef to pressure cooker until tender or you may opt to go back to basic by slow cooking it over wood or charcoal for 4-8 hours depending on your beef meat.
3) Once the meat is tender, remove the soup base and set aside.
4) On another pot, add the lemon grass, lime leaves and galangal to the hot oil and fry until fragrant.
5) Turn down the heat to medium low and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the Kalde-rendang periodically and simmer until it cooks.
6) Once the meat is tender and most of the liquid has evaporated, remove the lid and turn up the heat. You’ll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point, there should be quite a bit of oil in the pot from the meat so you’re essentially frying the sauce and concentrating the flavors.
7) The Kalde-rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you’ll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen.
8) Meanwhile, you can fry the potatoes and carrots on a different pan until cooked and tender.
9) Serve it over Kalde-rendang plus top it on with green leaves.
1 teaspoon salt
1 teaspoon ground coriander seed
¼ teaspoon ground turmeric
2.5 cm ginger – freshly roughly chopped
4 large cloves garlic roughly chopped
200 grams shallots (4 large shallots) roughly chopped
Chili pepper flakes to taste (I used about 3 tablespoons)
3 tablespoons vegetable oil
1-2 tablespoons Laurin
1 kilo beef shanks or short ribs cut into large cubes
2 stalks lemongrass white part only, smashed
4 kaffir lime leaves
2.5 cm galangal sliced into coins
1 can coconut milk
Coconut nectar
1 tbsp coconut sugar
2 medium sized potatoes cut into cubes
1 medium sized carrots cut into cubes
1 cup green pitted olives
PROCEDURE
1) Add the salt, coriander, turmeric, ginger, garlic, shallots and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You’ll need to scrape the bowl down a few times
2) Add the oil to a heavy bottomed pot and heat over medium high heat until simmering. Fry the beef allowing each surface to brown before turning. Transfer the browned beef to pressure cooker until tender or you may opt to go back to basic by slow cooking it over wood or charcoal for 4-8 hours depending on your beef meat.
3) Once the meat is tender, remove the soup base and set aside.
4) On another pot, add the lemon grass, lime leaves and galangal to the hot oil and fry until fragrant.
5) Turn down the heat to medium low and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the Kalde-rendang periodically and simmer until it cooks.
6) Once the meat is tender and most of the liquid has evaporated, remove the lid and turn up the heat. You’ll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point, there should be quite a bit of oil in the pot from the meat so you’re essentially frying the sauce and concentrating the flavors.
7) The Kalde-rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you’ll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen.
8) Meanwhile, you can fry the potatoes and carrots on a different pan until cooked and tender.
9) Serve it over Kalde-rendang plus top it on with green leaves.