PROCEDURE TEXT
How To Make Rendang And Omurice
Anggota Kelompok: -Muhammad Alir Zikri
-Fajar Lusanto
Kelas: 9A1
Guru Pembimbing: Miss Sri indiarsih
Beef Rendang Recipe
[Authentic Indonesian dry rendang.]
PREP TIME30 minutes
COOK TIME3 hours
TOTAL TIME3 hours 30 minutes
Ingredients
Ingredients (A)
1 kg beef
600 ml coconut cream
100 ml vegetable oil
Ingredients (B)- to blend
4 candlenuts
12 cloves chopped garlic
300 g red chili, , (Serrano chili/pepper)
250 g onions
50 g ginger
50 g galangal
25 g ground turmeric, or 50g of fresh
turmeric
1½ tsp ground coriander
1 tbsp salt
1 tsp sugar
4 green cardamom pods
11/2 tsp cumin seeds
10 cloves
Ingredients (C)- Seasonings and Spices
4 stalks lemongrass, , bashed
3 pieces kaffir lime leaves
1 piece asam keping
2 turmeric leaves, ,tied up
Making beef rendang
Use the right type of chili.
We use the red chili as shown in the image. There was an incidence a
reader mentioned that the amount of chili way too much. I guess he might
have used other types of chili such as bird’s eye chili!
If you use the red chili as shown, which is the local Serrano chili, the
amount should be OK (300g for 1kg of beef). I prefer to remove the
seed and pith to reduce the hotness and yet retain the flavor. If you still
prefer to be less spicy, reduce the amount to 200g.
Cut the galangal into small pieces.
Why is it necessary to do this since we are going to blend the galangal with
the food processor anyway? That is where the problem arises. You need to
blend the galangal, garlic, onions, and chili finely before sauteing. You want
this aromatics along with other spices to cook down to become a
paste which will stick onto the beef.
All these ingredients can cook down easily but NOT galangal! The larger
pieces of galangal will not disintegrate even after slow cook for four
hours. The result will be a mouthful of unpalatable chunks of galangal
which you want to spit out, which is quite disturbing!
Other than that, this is a delightful Indonesian dish that has won the heart
of so many gastronomes. Try it out at home and I don’t think anyone will
regret it.
Step by step instruction (with photos)
Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick.
Do not cut the beef too small as the meat can break into smaller pieces
during cooking.
Step 2: Blend the spice. Blend all the ingredients in (B), set the blend
aside.
Step 3: Bash the lemongrass. Remove the green section and the
outer sheath of the lemongrass. Use only the white portion. Bash them so
that the lemongrass to ensure the release of the flavor.
Step 4: Saute the spice. Heat up the vegetable oil in a wok. Saute
the spice paste (B) over low heat until aromatic.
Step 5: Add coconut milk. Add the coconut milk and lemongrass into
the wok.
Step 6: Add the beef. Add the beef and cook over medium heat.
Bring the coconut milk to a boil.
Step 7: Simmer the beef. Once it is boiled, continue to simmer over
low heat. Add water from time to time when the stew is about to dry.
Step 8: Cook until tender and turns into dark brown. Cook
until the beef absorbs the flavor of the spices thoroughly and the color turns
to dark brown. It will take about three hours.
Served with rice or bread.
Notes
Note: Since not everyone tolerates the same level of hotness of
chili, please reduce the amount and remove the seeds of the
chilies if you are not used to spicy food.
Omurice
A Japanese omelet オムライス, Omu-raisu)
is a western influence style Japanese cuisine
consisting of ketchup-based fried rice and omelet.
PREP TIME:20 minutes COOK TIME:10 minutes TOTAL
TIME: 30minutes
Ingredients
For the fried rice
2 tbsp cooking oil (or unsalted butter)
120 g (4 oz) boneless chicken, diced
30g (1 oz) shimeiji mushrooms
1 tsp soy sauce
1/2 tsp salt
1/4 tsp ground black pepper
120g (4 oz) diced yellow onion
3 tbsp (45ml) ketchup
220g (7oz) cooked short-grain rice
For the omelet
6 large eggs (for 2 servings)
1 tbsp milk
Dash of pepper
1 tbsp cooking oil
Preparation
Cut the chicken breast meat into about a centimeter cube.
You may want to keep the skin, but it is entirely your choice.
Season with soy sauce.
Dice a yellow onion.
Heat the saucepan and add a tablespoon of cooking oil. You
can use butter for a stronger flavor. The pan-fried process is
similar to the Chinese wok frying, which requires high heat
to obtain the optimum result.
Once you can feel the heat by putting your palm an inch
above the pan, throw in the chicken meat.
Instructions
The rice
1. Heat oil in the saucepan. Stir-fried the chicken is
about 50 percent cooked, add the diced onions.
2. Sauté the onions until translucent, Add the
mushrooms. Season with salt and pepper.
3. Add the cooked rice.
4. Add the ketchup, and soy sauce to the rice. Mix
well with all the ingredients.
5. Keep flipping the rice, and until it is well
combined, and turns fragrant. Transfer the rice
to the serving plate.
The egg
1. Crack three eggs into a bowl. Season with salt
and pepper. Add some milk and beat the eggs.
2. Filter the egg through a wire mesh strainer.
3. Heat the oil in an eight-inch nonstick pan. Add
the egg mixture. (use medium heat).
4. Stir the eggs with the chopsticks, until it is half-
cooked but still jiggly.
5. Blast the heat for a few seconds to set the
bottom of the egg.
6. omelet on top of the rice. Garnish with some
parsley or scallion or mint leaves, and
more tomato ketchup.