Sunday, 24 July 2016

仁当马铃薯 ~ Rendang Potatoes




食谱取自 : 美味风采@166

冷当马铃薯

材料 :
8 马铃薯 ( 煮熟去皮 )
500ml 椰浆
500ml 清水
6 ~ 10汤匙 食油

香料 ( 捣烂 ) :
8粒小葱头
3 蒜头
3 香茅
1.5公分 嫩姜
1.5公分 蓝姜
2公分 黄姜
6 指天椒
3 石古仔
10 辣椒干

配料 :
30 ~ 40g 椰丝 ( 我用市售Kerisik )
1 黄姜叶
2 ~ 3片瘋柑叶
1茶匙
1糖匙 白糖

做法 :
1.椰丝炒至微黄备用 .

2. 用电动研磨器把所有香料研磨至细。

3. 起锅热油,把研磨香料炒至香,然后加入煮熟马铃薯和清水,煮约5分钟,间中搅拌。

4. 加入椰浆和全部配料,然后试味即可。

Recipe source : Oriental Cuisine @ No .161

Rendang Potatoes

Ingredients :
8 pcs potatoes ( boiled till tender , then skinned )
500ml thick coconut milk
500ml water
6 ~ 8tbsp cooking oil or more

Spice paste ( finely ground ) :
8 shallots
3 cloves garlic
3 stalks lemongrass
1.5cm young ginger
1.5cm galangal
2cm fresh turmeric
6 bird’s eye chillies
3pcs candlenuts
10 stalks dried chillies

Sub-ingredients :
30 ~ 40g grated coconut ( I used store bought kerisik )
1 fresh turmeric leaf
2 ~ 3 kaffir lime leaves
1tsp salt
1tbsp sugar

Method :
1. Toasted the grated coconut till browned , set aside .

2. Blend all spice paste ingredients with electric blender until fine .

3. Saute the ground spice paste with cooking oil until fragrant . Add the cooked potatoes ,water , coconut milk & simmer for about 5 minutes , stirring occasionally .

4. Add coconut milk and all sub-ingredients , adjust to taste . Serve .