仁当马铃薯 ~ Rendang Potatoes

食谱取自 : 美味风采@第166期

冷当马铃薯

材料 :

8粒 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瓣 蒜头
3枝 香茅
1.5公分 嫩姜
1.5公分 蓝姜
2公分 黄姜
6条 指天椒
3粒 石古仔
10条 辣椒干

配料 :

30 ~ 40g 椰丝 ( 我用市售Kerisik )
1片 黄姜叶
2 ~ 3片瘋柑叶
1茶匙 盐
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 .